Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)

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These pinto bean tostadas with mango and cilantro are an easy, healthy meal or snack. They are also gluten-free since they are made with crispy corn tortillas. Cumin, onions, and peppers add flavor, with sweet and fresh mango bites on top.

Try these quickly toasted in the oven. I used pinto beans cooked in an Instant Pot, but you could substitute low-sodium canned pinto beans or vegetarian refried beans. Each tostada contains approximately 4 grams of protein and 6 grams of fiber with 134 calories (according to the Spoonacular Nutrition Calculator). One is a satisfying snack, and I think two are a good size for a meal.

Ingredient Notes

Corn tortillas: Look for 6-inch tortillas, and double-check the label to make sure they are gluten-free if that is important to you.

Pinto beans: Beans are a great way to add protein, fiber, potassium, and phytochemicals to your diet. One half-cup of cooked pinto beans provides 8 grams of fiber and protein, according to this article from The Bean Institute. I smush the beans with the back of a fork so they don’t roll off of the tostada.

Salsa: this recipe was made with medium jarred salsa. Homemade salsa or pico de gallo would be good too.

Mango: I used fresh mango, but frozen, defrosted mango would be fine as well. There are not a lot of tomatoes (in the salsa) or mango on each tostada, but they do contribute vitamin A and potassium.

How to Make Pinto Bean Tostadas

• Heat the oven to 400°F.
• Place the tortillas on the baking sheet. Cook for 3 minutes. Turn over, and cook for another 2 – 4 minutes until crispy and lightly browned. I like them to still be a little pliable, so you can fold them while eating and they are less messy.
• While the tortillas cook, cook the chopped bell peppers and green onions in a non-stick skillet over medium heat for 5 minutes, stirring occasionally.
• Mash the beans with the back of a fork and mix in the cumin. Heat the beans for 30 seconds on high in the microwave.
• Top each tortilla with half of the bean mixture. Add a tablespoon of salsa to each, and sprinkle the chopped bell pepper and onions on top. Add the mango pieces, green onion, and cilantro leaves.

Now if you want, you can make this more like a pizza. If so, I would still recommend toasting the tortilla for a few minutes first. If the beans are cold, by the time they are hot in the oven, the tortilla can burn. So add hot beans, bell pepper pieces, and then maybe you want sweet onion instead of a yellow or white regular onion so the flavor isn’t too sharp.

Let this heat for about 5 minutes, then add the mango, green onions, and cilantro. The tortilla can be a little less crunchy in the middle with this method, but it will still be delicious!

You can substitute the pinto beans for black beans, kidney beans, red beans, white beans, or others. Vegetarian refried beans are also good in this recipe.

More Tostada Topping Ideas

Think of tostadas like you would a pizza, and enjoy creative options:

Storage

Pinto bean tostadas are best prepared and eaten fresh, but you can keep extra ones in the refrigerator and heat them in the oven or microwave. The tortillas won’t stay crisp and you will likely be left with something that needs a fork and knife to eat, yet enjoyable regardless!

I don’t recommend freezing prepared tostadas, but the corn tortillas and beans freeze well. You can store these in the freezer and then defrost the tortillas at room temperature, Microwave the beans, and make your tostadas.

More Recipes You May Enjoy

• Easy Mexican Lasagna with Black Beans
• Arroz Colorido – Colorful Mexican Rice: A Meal Prep Solution
• High Protein Pasta with Broccoli and Red Peppers
• Stuffed Peppers with Butternut Squash and Quinoa
• Easy Vegan Mexican Pizza
• Quick Pumpkin and Black Bean Tacos
• Slow Cooker Vegan Chili

Have you tried making these pinto bean tostadas? If so, please leave a note in the comments about how you liked them.

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