Black Bean and Mango Corn Tostada's

Tonight we tried a new recipe, Black Bean and Mango Tostada's, from All You Magazine. It turned out to be so tasty; I wish I had made more than 6 corn tortillas. I substituted 1 Cup of pre-cooked frozen black beans, thawed of coarse, corn tortillas for flour, lemon juice for lime juice, and green onion for the red onion, and added chopped jalapeno's on top. If this is going to be the main course, I suggest doubling the recipe. I love mango's and who doesnt love eating with their fingers?

Black Bean and Mango Corn Tostada's

In a small bowl combine:
1 15oz can black beans, drained and rinsed
1 tsp olive oil
1/2 tsp chili powder
pinch salt
1 green onion, sliced

In a small bowl combine:
1 Mango, peeled and cubed
1 green onion, chopped
1 tbsp lemon or lime juice

8 Corn Tortillas (make your own with MASA flour, water and salt. It's that easy!)
1 Cup Mexican Blend Cheese
Sour Cream

Spray cookie sheet with cooking spray. Place corn tortillas on cookie sheet. Bake at 425* for 10-20 minutes or until crispy. Sprinkle with cheese and bake 5 minutes more. Remove from oven; spread with sour cream, spoon on beans and mango mixture. Top with jalapeno's if you like it hot.

This recipe is linked to Tasty Tuesday's At Beauty And Bedlam.