Black Beans Corn Tostada With Mango Salsa Recipes

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MANGO CORN SALSA WITH BLACK BEANS



Mango Corn Salsa with Black Beans image

Fresh ingredients combine to create this colorful, summery Mango Corn Salsa with Black Beans that is as bright and pretty as a sunny day!

Provided by Valerie Brunmeier

Categories     Appetizer     Condiment

Time 14m

Number Of Ingredients 10

2 to 3 large ears sweet corn (husked and silks removed (can substitute 2 cups frozen corn, thawed))
2 large mangoes ( peeled and chopped (1 ½ to 2 cups))
15 ounces canned black beans, (rinsed and drained well)
1 small tomato (chopped)
⅓ cup diced red onion
1 jalapeno (seeded and diced)
¼ cup chopped cilantro
1 lime
sea salt and freshly ground black pepper (to taste)
Tortilla chips

Steps:

  • Bring a large pot of water to boil and add sweet corn. Boil for 4 minutes then transfer sweet corn to a colander and rinse well with cold water to cool down and stop the cooking process. When cool enough to handle, use a sharp knife to cut the corn kernels from the cob. Transfer corn to a large mixing bowl. Add mango, beans, tomato, red onion, jalapeno, and cilantro and mix till well combined. Squeeze the juice from one lime over the top and toss to distribute. Season to taste with sea salt and fresh ground pepper.
  • Serve immediately with tortilla chips. Leftovers can be stored, covered in the refrigerator for a couple of days.

Nutrition Facts : TransFat 1 g, Calories 85 kcal, Carbohydrate 18 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 226 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 2 g, ServingSize 1 serving

BLACK BEAN CORN MANGO SALSA



Black Bean Corn Mango Salsa image

Here is an easy black bean salsa recipe that can be made year round. Make this black bean salsa recipe ahead of time and store in the refrigerator for a healthy snack through out the day.

Provided by Sarah Mock

Categories     Appetizer Recipe     Side Dishes

Time 10m

Number Of Ingredients 12

15 oz. can Black Beans (drained and rinsed)
15 oz. can Whole Corn (drained and rinsed)
1 jalapeno (seeds removed, finely diced)
1 Red Bell Pepper (seeds removed, diced)
1 Mango (peeled and diced)
1/4 Red Onion (finely diced)
1/4 Bunch Cilantro
Lime (zested and juiced)
1 Avocado (diced (optional))
Drizzle of Olive Oil (optional)
1 Avocado (large dice, (optional))
Salt (added to taste)

Steps:

  • Rinse and drain the black beans and the canned corn.
  • Remove the seeds from the jalapeno and finely dice. If you like added heat, leave the seeds in.
  • Finely dice a 1/4 of a red onion.
  • Remove the seeds and stem off of the red pepper and finely dice it.
  • Peel and dice a ripe mango. (check out this post on how to peel a mango)
  • Finely chop the cilantro.
  • I like to zest the lime in addition to juicing it. It adds just a bit more pop of flavor.
  • Stir all the black bean salsa recipe ingredients together.
  • Take a taste and adjust the seasoning to your taste.
  • It might need a sprinkling of salt or a drizzle of olive oil.
  • Another tasty addition is a diced avocado. YUMMY!

Nutrition Facts : ServingSize 1 /4 cup, Calories 124 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 128 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 4 g

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA



Main Challenge: Skirt Steak Tostada with Black Beans and Mango Salsa image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 24

1/2 cup soy sauce
1/2 cup olive oil
3 lemons, juiced
1/2 cup honey
1 cup finely chopped onion
1 habanero chile, seeded and chopped
Salt and freshly ground black pepper
One 2-pound piece skirt steak
1 can black beans, drained
1/2 cup olive oil
1/2 cup red wine
1 jalapeno pepper, seeded and chopped
Vegetable oil, for frying
4 corn tortillas
Mango Salsa, recipe follows
Sour cream, optional
Grated cheese of your choice, optional
1 red onion, finely chopped
1 large ripe mango, peeled and finely chopped
1/4 cup chopped cilantro leaves
1 poblano chile, seeded and minced
1/4 cup honey
3 limes, juiced
Salt and freshly ground black pepper

Steps:

  • For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
  • For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
  • For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
  • Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
  • To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
  • In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

MANGO BLACK BEAN SALSA



Mango Black Bean Salsa image

This colorful salsa takes just minutes to prepare-and that's likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to this satisfying chip dip. -Judy Heiser, Uvalde, Texas.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 12 servings (1/4 cup each)

Number Of Ingredients 9

1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 medium mango, peeled and cubed
1/4 cup finely chopped onion
1/4 cup minced fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt
1/4 teaspoon ground cumin
Baked tortilla chip scoops

Steps:

  • In a large bowl, mix all ingredients except chips. Refrigerate until serving. Serve with chips.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 314mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

BLACK BEAN TOSTADAS WITH AVOCADO SALSA



Black bean tostadas with avocado salsa image

For a quick veggie health-boost make this speedy supper using flavourful corn tortillas, which make a really nice change from flour tortillas

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

8 corn tortillas (look for them near the other wraps or by the Mexican food)
2 tbsp olive oil
1 onion , chopped
3 garlic cloves , chopped
1 tbsp smoked paprika
1 tbsp ground cumin
5 tbsp cider vinegar
3 tbsp clear honey
3 x 400g cans black beans , rinsed and drained
choose a few toppings- chopped tomatoes, sliced red onion, diced avocado, sliced jalapeño peppers , coriander sprigs
crème fraîche or Tabasco chipotle sauce, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
  • In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
  • Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

Nutrition Facts : Calories 675 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 18 grams sugar, Fiber 15 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

BLACK BEAN MANGO SALSA



Black Bean Mango Salsa image

I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.

Provided by Roxy Mom

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Mango Salsa Recipes

Time 25m

Yield 12

Number Of Ingredients 13

½ cup diced mango
½ cup diced green bell pepper
½ cup diced yellow bell pepper
½ cup seeded and diced Roma (plum) tomatoes
½ cup corn kernels
½ cup low-sodium black beans, drained and rinsed
⅓ cup apple cider vinegar
¼ cup finely chopped cilantro
1 jalapeno pepper, minced
1 lime, zested and juiced
2 tablespoons diced red onion
2 teaspoons white sugar
½ teaspoon salt

Steps:

  • Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.

Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g

CARIBBEAN BLACK BEANS WITH MANGO SALSA OVER BROWN RICE



Caribbean Black Beans With Mango Salsa over Brown Rice image

I tried Kashi black beans and mango salsa, and have thought about making some ever since. So here is a Caribbean version. To be really healthy, saute vegetables in water or other liquid, or you may use the olive oil. Your choice! Enjoy! Recipe is from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., M.D.

Provided by Sharon123

Categories     Mango

Time 40m

Yield 4-6

Number Of Ingredients 16

1 teaspoon extra virgin olive oil (optional)
1 large onion, chopped (1 1/2 cups)
3 garlic cloves, minced
1 -2 tablespoon fresh ginger, peeled, grated (or chopped)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1/2 teaspoon allspice
3 (15 ounce) cans black beans, drained and rinsed
1 cup orange juice
pepper, to taste
2 medium ripe mangoes, peeled, and chopped
1 small cucumber, peeled, seeded, and diced
1 ripe tomatoes, chopped (1 cup)
1 lime, juice and zest of
1/2-1 small fresh minced jalapeno pepper, to taste (or hot sauce)
1 tablespoon chopped cilantro (or more)
cooked brown rice

Steps:

  • In a non-stick saucepan, stir-fry onions and garlic in a small amount of oil (or use water or other liquid) for 5 minutes until onions begin to soften.
  • Add ginger, thyme, and allspice; stir-fry 5 minutes more until onions are very soft.
  • You can add fresh or frozen corn, water chestnuts, carrots, chopped red, yellow, or green peppers, cilantro.
  • Stir in black beans and orange juice. Cook over low heat for 15 minutes, stirring occasionally, until mixture thickens slightly.
  • Mash a few beans with a spoon for thicker consistency.
  • Add pepper, and serve over brown rice topped with mango salsa and it's really good with crisped whole-grain corn tortillas.

BLACK BEANS CORN TOSTADA WITH MANGO SALSA



Black Beans Corn Tostada With Mango Salsa image

Make and share this Black Beans Corn Tostada With Mango Salsa recipe from Food.com.

Provided by KAVITA B.

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups wine tomatoes, diced or 3 large tomatoes
1/2 cup unripe mango, peeled and diced
1/4 cup onion, chopped
1 teaspoon garlic, finely chopped
2 jalapeno peppers, chopped
1/4 cup mixed color bell pepper
1/8 teaspoon salt
1 teaspoon ketchup
2 tablespoons cilantro
1/2 cup black beans
12 corn tortillas
1 cup mozzarella cheddar blend cheese, grated
1 cup mango salsa

Steps:

  • Wash and clean tomato properly and buy bit hard skinned tomato for easy dicing.
  • Diced tomatoes into small pieces.
  • Peel mango and chop into small pieces as well.
  • Chop onion, peppers (red, green, yellow which ever is available), garlic,jalapeno and cilantro.
  • In medium bowl add tomatoes, peppers, garlic, onion, jalapeno and toss them well.
  • Add salt as per your taste.
  • Add ketchup and mix well.
  • Serve with nachos, use in burritos, tacos or with your favorite side dish.
  • Use freshly boiled black beans or use canned black beans.
  • Preheat oven at 350 degree F. and keep rack in middle of the oven.
  • In baking tray lay tostada and layered grated cheese then black beans.
  • Add 1 tablespoon salsa over black beans then sprinkle good amount of cheese on top.
  • Bake it for 5-7 minutes until cheese is melted.
  • Serve with Guacamole,salsa or even with chipotle dip .

Nutrition Facts : Calories 205.4, Fat 5.8, SaturatedFat 2.7, Cholesterol 14.8, Sodium 200.3, Carbohydrate 31.2, Fiber 5.6, Sugar 4.9, Protein 9

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