Black Bean & Quinoa Tostadas with Mango Salsa

I have been bit by the mango bug and I can’t stop eating them.

There’s just something about the soft, buttery texture and the slightly sweet flavor.


I just can’t get enough.

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Maybe it’s because the flavor that takes me away to a tropical island (Maui? Yes, Hawaii!) where I can lay in the sand and stare out at the beautiful water.

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Alright, alright. Sigh.

If I can’t have Hawaii, I guess I’ll settle for healthy and savory tostadas topped with tropical mango salsa and creamy cilantro-lime yogurt sauce.

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Paradise…in a Tostada. Paired with an ice cold beer. Yep!


Black Bean & Quinoa Tostadas with Mango Salsa

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  • 1/2 cup quinoa (soaked overnight and rinsed) + 1 cup vegetable broth or water
  • 2 (15 ounces each) cans black beans, drained and rinsed
  • 2 medium size avocados, peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package corn tortillas
  • 1 cup shredded cheese (I used white cheddar, but monterey jack would also work well)

Mango Salsa

  • 2 medium size mangos, peeled and diced
  • 1 cup grape tomatoes, halved
  • 6 green onions, chopped
  • 1/2 cup cilantro, finely chopped
  • 3 tablespoons lime juice (approximately 2 limes)

Cilantro-Lime Yogurt Sauce

  • 6 ounces plain Greek yogurt
  • 4 tablespoons lime juice (approximately 2 limes)
  • 1/4 cup fresh cilantro, finely chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt


  1. Bring 1 cup vegetable broth or water to a boil and add 1/2 cup soaked* and rinsed quinoa. Reduce to a simmer and cook for 15 minutes.
  2. After quinoa has cooked, add two cans drained and rinsed black beans, cumin, olive oil and salt & pepper to the pot with the quinoa. Mix until well combined and leave on low heat.
  3. In a separate medium sized bowl, combine diced mango, halved grape tomatoes, chopped green onions, finely chopped cilantro and lime juice and mix well.
  4. In a food processor or separate small bowl (last bowl-I promise!) combine the yogurt, lime juice, finely chopped cilantro, olive oil and salt and pulse or stir until well combined.
  5. Set your oven (or toaster oven) to broil and allow to preheat for a few minutes. Place the corn tortillas directly on rack and allow to cook 3 or 4 minutes, until crispy.
  6. Remove quinoa and black beans from heat and add in the diced avocado.
  7. Place tortillas on a plate, top with black bean & quinoa mixture and sprinkle with a few tablespoons of the shredded cheese.
  8. Top with the mango salsa and then drizzle the cilantro-lime yogurt sauce and salivate…I mean serve.

Total time: 30 minutes

Makes 10 tostadas.

*Note: if you choose not to presoak the quinoa, you will need more liquid to cook with.

Tip: A food processor comes in handy to help finely chop the cilantro and to make the yogurt sauce. Winking smile

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You guys are seriously going to hear me talk about a tropical island for the rest of eternity if I don’t get to one soon. I need a tropical vacay…bad.

Hmmmhmmm…Brandon? Be right back


Do you like mangos? What’s your favorite way to eat them?