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Black Bean and Mango Tostadas (Vegan)
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Ingredients:
12 Tostada Shells
2 Cans Refried Black Beans
Cilantro Lime Coleslaw, see recipe below
Mango Salsa, see recipe below
Guacamole, see recipe below
Make the Cilantro Lime Coleslaw by combining all ingredients in a bowl and tossing to combine. Store in the fridge until ready to assemble the tostadas.
Make the Mango Salsa by combining all ingredients in a bowl and tossing to combine. Store in the fridge until ready to assemble the tostadas.
Make the Guacamole by combining all ingredients in bowl, using a fork to combine so the guacamole stays chunky. Store in the fridge until ready to assemble the tostadas.
Add the refried black beans to a pot and heat over medium heat. Stir to mash the bean and continue to heat until warmed through. Remove from heat.
Assemble the tostadas by spreading a layer of the refried black beans on the bottom. Then top with a layer of Guacamole. Then add a layer of Cilantro Lime Coleslaw. Finish with Mango Salsa on the top.
The recipe should make 8-12 tostadas, depending on how high you make the layers. Enjoy!
Cilantro Lime Coleslaw
4 Cups Coleslaw Mix
1/2 Cup Cilantro, chopped
2 Tbsp Fresh Lime Juice
1 Tbsp Agave
Salt and Pepper, to taste
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Mango Salsa
2 Cups Fresh Mango, chopped
1/4 Cup Red Onion, minced
1/4 Cup Cilantro, chopped
1 Tbsp Jalapeno, finely chopped
2 Tbsp Fresh Lime Juice
Salt, to taste
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Guacamole (Chunky)
3 Ripe Avocados, pitted and chopped
1 Tbsp Lemon Juice
1 Bunch Green Onion, chopped
1 Bunch Cilantro, chopped
1 Jalapeno, finely chopped
Salt, to taste
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Guacamole (Chunky)
3 Ripe Avocados, pitted and chopped
1 Tbsp Lemon Juice
1 Bunch Green Onion, chopped
1 Bunch Cilantro, chopped
1 Jalapeno, finely chopped
Salt, to taste
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
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Make the Cilantro Lime Coleslaw by combining all ingredients in a bowl and tossing to combine. Store in the fridge until ready to assemble the tostadas.
Make the Mango Salsa by combining all ingredients in a bowl and tossing to combine. Store in the fridge until ready to assemble the tostadas.
Make the Guacamole by combining all ingredients in bowl, using a fork to combine so the guacamole stays chunky. Store in the fridge until ready to assemble the tostadas.
Add the refried black beans to a pot and heat over medium heat. Stir to mash the bean and continue to heat until warmed through. Remove from heat.
Assemble the tostadas by spreading a layer of the refried black beans on the bottom. Then top with a layer of Guacamole. Then add a layer of Cilantro Lime Coleslaw. Finish with Mango Salsa on the top.
The recipe should make 8-12 tostadas, depending on how high you make the layers. Enjoy!
Cilantro Lime Coleslaw
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Mango Salsa
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Guacamole (Chunky)
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
Guacamole (Chunky)
Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.
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