Black Bean and Mango Tostadas (Vegan)

Ingredients:

Cilantro Lime Coleslaw

Mango Salsa

Guacamole (Chunky)

Guacamole (Chunky)

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. The recipe should make 8-12 tostadas, depending on how high you make the layers. Enjoy!

Cilantro Lime Coleslaw

1. Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.

Mango Salsa

1. Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.

Guacamole (Chunky)

1. Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.

Guacamole (Chunky)

1. Add all ingredients to a bowl and toss to combine. Store in the fridge until ready to use.