Best 9 Black Beans Corn Tostada With Mango Salsa Recipes

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**Black Bean and Corn Tostada with Mango Salsa: A Flavorful Fusion of Mexican and Caribbean Cuisine**

Indulge in a culinary journey that harmoniously blends the vibrant flavors of Mexican and Caribbean cuisine with this delightful black bean and corn tostada topped with a refreshing mango salsa. This enticing dish promises an explosion of textures and flavors that will tantalize your taste buds. Crisp tostada shells serve as the foundation for a hearty layer of seasoned black beans and sweet corn, complemented by a zesty avocado-tomatillo salsa. The crowning glory is a vibrant mango salsa, brimming with the tropical sweetness of ripe mangoes, tangy red onions, and a hint of jalapeño heat. With every bite, you'll be transported to a sun-drenched fiesta where Mexican and Caribbean culinary traditions unite in perfect harmony. This article offers a collection of tostada recipes, including variations that cater to vegan and gluten-free preferences, ensuring that everyone can savor this delectable creation.

Let's cook with our recipes!

BLACK BEAN CORN MANGO SALSA



Black Bean Corn Mango Salsa image

Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

Provided by Sarah Mock

Categories     Appetizer Recipe     Side Dishes

Time 10m

Number Of Ingredients 12

15 oz. can Black Beans (drained and rinsed)
15 oz. can Whole Corn (drained and rinsed)
1 jalapeno (seeds removed, finely diced)
1 Red Bell Pepper (seeds removed, diced)
1 Mango (peeled and diced)
1/4 Red Onion (finely diced)
1/4 Bunch Cilantro
Lime (zested and juiced)
1 Avocado (diced (optional))
Drizzle of Olive Oil (optional)
1 Avocado (large dice, (optional))
Salt (added to taste)

Steps:

  • Rinse and drain the black beans and the canned corn.
  • Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
  • Finely dice a 1/4 of a red onion.
  • Remove the seeds and stem off of the red pepper and finely dice it.
  • Peel and dice a ripe mango. (check out this post on how to peel a mango)
  • Finely chop the cilantro.
  • I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
  • Stir all the black bean salsa recipe ingredients together.
  • Take a taste and adjust the seasoning to your taste.
  • It might need a sprinkling of salt or a drizzle of olive oil.
  • Another tasty addition is a diced avocado. YUMMY!

Nutrition Facts : ServingSize 1 /4 cup, Calories 124 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 128 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 4 g

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA



Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1 cup finely chopped onion
1 habanero chile, seeded and chopped
Salt and freshly ground black pepper
One 2-pound piece skirt steak
1 can black beans, drained
1/2 cup olive oil
1/2 cup red wine
1 jalapeno pepper, seeded and chopped
Vegetable oil, for frying
4 corn tortillas
Mango Salsa, recipe follows
Sour cream, optional
Grated cheese of your choice, optional
1 red onion, finely chopped
1 large ripe mango, peeled and finely chopped
1/4 cup chopped cilantro leaves
1 poblano chile, seeded and minced
1/4 cup honey
3 limes, juiced
Salt and freshly ground black pepper

Steps:

  • For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
  • For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
  • For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
  • Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
  • To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
  • In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

BLACK BEAN MANGO SALSA



Black Bean Mango Salsa image

I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.

Provided by Roxy Mom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 25m

Yield 12

Number Of Ingredients 13

½ cup diced mango
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ cup seeded and diced Roma (plum) tomatoes
½ cup corn kernels
½ cup low-sodium black beans, drained and rinsed
⅓ cup apple cider vinegar
¼ cup finely chopped cilantro
1 jalapeno pepper, minced
1 lime, zested and juiced
2 tablespoons diced red onion
2 teaspoons white sugar
½ teaspoon salt

Steps:

  • Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g

MANGO BLACK BEAN SALSA



Mango Black Bean Salsa image

This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings (1/4 cup each)

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium mango, peeled and cubed
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Baked tortilla chip scoops

Steps:

  • In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

SEARED TUNA TOSTADA WITH BLACK BEAN MANGO SALSA



Seared Tuna Tostada with Black Bean Mango Salsa image

Provided by Bobby Flay

Time 55m

Yield 20 servings

Number Of Ingredients 19

1 cup cooked or canned black beans, drained
1 medium mango, peeled and coarsely chopped (about 1 cup)
1/2 cup finely chopped red onion
1 jalapeno, stemmed, seeded and finely diced
1/2 cup coarsely chopped cilantro
1/2 cup fresh lime juice
1/4 cup olive oil
Salt and freshly ground white pepper
2 yellow bell peppers, roasted, peeled and coarsely chopped
1/4 cup red wine vinegar
1 tablespoon chopped red onion
2 cloves roasted garlic
1 tablespoon honey
1 teaspoon chipotle puree
3/4 cup olive oil
Salt and pepper
2 tablespoons olive oil
Salt and freshly ground pepper
Three 1/4-inch thick tuna steaks (6 ounces each)

Steps:

  • Black Bean Mango Salsa: Combine first 7 ingredients in a large bowl. Season to taste with salt & white pepper. May be prepared and refrigerated, covered, up to 1 day ahead. Bring to room temperature 1 hour before serving.
  • Roasted Yellow Pepper Vinaigrette: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper.
  • Seared Tuna: In a large saute pan over high heat, heat the oil until it begins to smoke. Season each steak with salt and pepper to taste and cook for 30 seconds or until brown and crisp. Turn the tuna over, and cook for 10 seconds more or until done to your liking. Cut the seared tuna into 1 1/2" squares just before serving.
  • Assembly: 2 cups peanut oil 7 flour tortillas, cut into 6-inch diameter rounds Black Bean Mango Salsa Jicama, julienned Vinaigrette (juice of ? lemon, 3 tablespoons olive oil, salt&pepper) Seared tuna steaks Yellow Pepper Vinaigrette 20 cilantro leaves
  • In a medium skillet over high heat, heat the peanut oil to 375 degrees F or until an edge of a tortilla sizzles when it is immersed. Fry the tortilla until crisp, about 1 1/2 minutes on each side. Drain on paper towels and set aside. For each tostada, toss jicama in vinaigrette and place 2 tablespoons on each tortilla, top jicama with a thin layer of salsa and place a piece of grilled tuna on top. Garnish with a cilantro leaf and yellow pepper vinaigrette.

BLACK BEANS CORN TOSTADA WITH MANGO SALSA



Black Beans Corn Tostada With Mango Salsa image

Make and share this Black Beans Corn Tostada With Mango Salsa recipe from Food.com.

Provided by KAVITA B.

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups wine tomatoes, diced or 3 large tomatoes
1/2 cup unripe mango, peeled and diced
1/4 cup onion, chopped
1 teaspoon garlic, finely chopped
2 jalapeno peppers, chopped
1/4 cup mixed color bell pepper
1/8 teaspoon salt
1 teaspoon ketchup
2 tablespoons cilantro
1/2 cup black beans
12 corn tortillas
1 cup mozzarella cheddar blend cheese, grated
1 cup mango salsa

Steps:

  • Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
  • Diced tomatoes into small pieces.
  • Peel mango and chop into small pieces as well.
  • Chop onion, peppers (red, green, yellow which ever is available), garlic,jalapeno and cilantro.
  • In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well.
  • Add salt as per your taste.
  • Add ketchup and mix well.
  • Serve with nachos, use in burritos, tacos or with your favorite side dish.
  • Use freshly boiled black beans or use canned black beans.
  • Preheat oven at 350 degree F. and keep rack in middle of the oven.
  • In baking tray lay tostada and layered grated cheese then black beans.
  • Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
  • Bake it for 5-7 minutes until cheese is melted.
  • Serve with Guacamole,salsa or even with chipotle dip .

Nutrition Facts : Calories 205.4, Fat 5.8, SaturatedFat 2.7, Cholesterol 14.8, Sodium 200.3, Carbohydrate 31.2, Fiber 5.6, Sugar 4.9, Protein 9

BLACK BEAN TOSTADAS WITH AVOCADO SALSA



Black bean tostadas with avocado salsa image

For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

8 corn tortillas (look for them near the other wraps or by the Mexican food)
2 tbsp olive oil
1 onion , chopped
3 garlic cloves , chopped
1 tbsp smoked paprika
1 tbsp ground cumin
5 tbsp cider vinegar
3 tbsp clear honey
3 x 400g cans black beans , rinsed and drained
choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers , coriander sprigs
crème fraîche or Tabasco chipotle sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
  • In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
  • Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

CHICKEN TOSTADAS WITH MANGO SALSA



Chicken Tostadas with Mango Salsa image

The ginger adds a pleasant zing to this twist on a traditional tostada. It's so easy to eat healthful foods when good fresh salsa is around. -Erin Renouf Mylroie of St. George, Utah

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
2 tablespoons finely chopped crystallized ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

Steps:

  • In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving., Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°. Cut into thin strips. , In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream.

Nutrition Facts : Calories 238 calories, Fat 3g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 203mg sodium, Carbohydrate 35g carbohydrate (16g sugars, Fiber 3g fiber), Protein 19g protein. Diabetic Exchanges

BLACK-BEAN TOSTADAS WITH CORN RELISH



Black-Bean Tostadas with Corn Relish image

This vegetarian entree shows off a rainbow of vegetables. Adding black beans and a little cheese ensures that the meat won't be missed.

Provided by Martha Stewart

Categories     Lunch Recipes

Time 30m

Number Of Ingredients 12

2 limes
2 scallions
1 package (10 ounces) frozen corn kernels
3 tablespoons olive oil
Coarse salt and ground pepper
1 jalapeno chile
1 pint grape tomatoes
8 ounces Monterey Jack cheese, not sliced
4 flour tortillas (6-inch)
1 can (15 ounces) black beans
1 avocado
Reduced-fat sour cream, for serving (optional)

Steps:

  • Start corn relish: Squeeze limes into a medium bowl. Thinly slice scallions, and add to bowl along with corn. Add 1 tablespoon oil, and season with salt and pepper; toss to combine. Cover and refrigerate.
  • Prep vegetables: Halve jalapeno (remove ribs and seeds for less heat, if desired), and mince. Halve tomatoes. Combine in an airtight container; cover and refrigerate.
  • Shred Cheese: Coarsely grate cheese on a box grater; place into a resealable plastic bag, and refrigerate.
  • Make tostadas: Preheat oven to 475 degrees. Arrange tortillas on two baking sheets; brush both sides with remaining 2 tablespoons oil. Rinse and drain beans; sprinkle over tortillas. Top with tomatoes, jalapeno, and cheese. Bake until golden and crisp, about 10 minutes, rotating sheets halfway through.
  • Finish corn relish: While tostadas are baking, pit and peel avocado; dice. Toss with corn mixture to combine.
  • Serve: Top tostadas with corn relish, and, if desired, sour cream.

Nutrition Facts : Calories 633 g, Fat 38 g, Fiber 11 g, Protein 25 g

Tips:

  • Prep your ingredients: Before you start cooking, wash and chop your vegetables, fruits, and herbs. This will save you time and make the cooking process smoother.
  • Use fresh ingredients: Fresh ingredients will give your tostadas the best flavor. If possible, use organic produce.
  • Season your food well: Don't be afraid to add salt, pepper, and other spices to your tostadas. This will help to enhance the flavor of the dish.
  • Don't overcook your beans: Black beans should be cooked until they are tender but still have a slight bite to them. Overcooked beans will be mushy and bland.
  • Use a good quality salsa: The salsa is an important part of these tostadas. Choose a salsa that you enjoy the flavor of.
  • Serve your tostadas immediately: Tostadas are best served immediately after they are made. This will prevent the tostadas from getting soggy.

Conclusion:

Black beans, corn, and mango salsa tostadas are a delicious and easy-to-make Mexican dish. They are perfect for a quick lunch or dinner, and they can be easily customized to your liking. With a few simple tips, you can make sure that your tostadas are flavorful and enjoyable. So next time you're looking for a tasty and healthy meal, give these tostadas a try!

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