Refried Bean Tostadas with Mango Slaw



Check out the latest Savings in stores now!

  • 1⁄2 head of purple cabbage, cored & shredded
  • 1 mango, cut into small chunks
  • 1 Tbsp. Bragg apple cider vinegar
  • Juice from half a lime
  • Drizzle of Napa Valley Naturals extra virgin olive oil
  • 2–3 tsp. maple syrup or agave (or your favorite natural sweetener)
  • Chili powder to taste
  • Salt and pepper to taste


  • 1 can Amy’s refried beans
  • 6 small corn tortillas
  • 1 avocado, sliced
  • Cilantro for garnish

Preparation Instructions

  1. Combine slaw ingredients in a bowl and mix well so that dressing coats the cabbage and mango evenly.
  2. Set aside for 15 minutes to allow flavors to infuse.
  3. Heat beans according to instructions on the can.
  4. Toast corn tortillas directly on a hot grill or in a dry frying pan.
  5. Lay out tortillas and spread beans evenly into the centers of each. Add a few slices avocado to each taco and top with a spoonful of slaw.
  6. Garnish with cilantro and enjoy!
Dan Nehring