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pinto bean tostadas with mango and cilantro on white plate.

Quick Pinto Bean Tostadas with Mango and Cilantro (Vegan)

Melissa Altman-Traub
Tasty beans with veggies and bright fresh mango on crispy corn tortillas make an excellent Mexican-style meal or snack.
5 from 1 vote
Prep Time 4 mins
Cook Time 6 mins
Total Time 10 mins
Course Breakfast, Main Course, Snack
Cuisine Mexican, Tex-Mex
Servings 1
Calories 268 kcal


  • Oven
  • Baking sheet
  • Small nonstick skillet


  • 2 corn tortillas (6-inch)
  • ½ cup cooked pinto beans
  • 2 tablespoons salsa
  • 2 tablespoons chopped bell peppers
  • 2 tablespoons chopped onions
  • 2 teaspoons chopped green onions
  • 1 teaspoon chopped fresh cilantro


  • 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.
  • 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.


The nutrition estimate is from VeryWellFit.
2 tostadas = 1 serving
248 calories
2 grams total fat
0.4 grams saturated fat
0 milligrams cholesterol
221 milligrams sodium
48.8 grams carbohydrates
12 grams dietary fiber
3.1 grams total sugars
11.4 grams protein
97 milligrams calcium
599 milligrams potassium
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.
Keyword Bean Tostada, Mango, Pinto Bean Tostada