Vegan Tostadas with Mango Slaw combine crispy tostadas with creamy black beans and a refreshing mango slaw. A colorful and flavorful plant-based meal for lunch or dinner.
- 4 tostada shells (store-bought or homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Mango Slaw:
- 1 cup shredded red cabbage
- 1 ripe mango, julienned or thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt, to taste
- Optional Toppings:
- Sliced avocado , Fresh jalapeño slices , Extra cilantro , Hot sauce or vegan sour cream
- Prepare the black beans: In a skillet over medium heat, add the black beans, cumin, smoked paprika, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the beans are heated through and lightly spiced.
- Make the mango slaw: In a large bowl, combine the shredded red cabbage, mango, carrots, cilantro, lime juice, and a pinch of salt. Toss well until everything is coated.
- Assemble the tostadas: Spread a layer of spiced black beans on each tostada shell. Top with a generous portion of mango slaw.
- Add optional toppings and serve: Garnish with sliced avocado, jalapeño, extra cilantro, or a drizzle of hot sauce if desired. Serve your Vegan Tostadas with Mango Slaw fresh and enjoy!