Mango Salsa and Chipotle Black Bean Tostadas

I made a big batch of mango salsa last week but have been a little slow eating it up, so I picked up a sleeve of tostadas to put the salsa to good use. I layered seasoned black beans, 4-cheese blend and a squeeze of lime with the salsa to make these for a quick dinner.

Start by warming the tostadas for about 5 minutes in the toaster oven at 375 F.

Spoon seasoned black beans over the tostada shell. I cooked 2 rinsed cans of black beans (to attempt to lower the sodium) with 1 small can of chipotle peppers in adobo for about 20 minutes, then used an immersion blender on the beans.

Sprinkle with cheese and a squeeze of lime juice. I only had 4-cheese blend but crumbled queso fresco would have been nice too.  

Finally, pile on the mango salsa and enjoy! 

RECIPE (makes about 6 cups of salsa)

Mango Salsa

4  to 6 ripe mangoes (should be very soft to the touch)

1 can petite diced tomatoes

1/2 medium red onion

1 bunch cilantro

1 jalapeno 

2 limes (more if they're on the small side)

pinch of cayenne pepper

salt to taste

Dice the mango and squeeze the lime juice over. Set aside while you chop the remaining ingredients. 

Rinse the tomatoes well and add to the mango. 

Dice the red onion and jalapeno (remove seeds if you like it less spicy), then finely chop the cilantro. 

Toss with the mango and tomatoes and season with cayenne and salt to taste. 

The flavors in this salsa are better the next day. Keep refrigerated up to one week.