For the Tostadas:

• 12 Tostada shells (store-bought, or homemade)
• 2 cans Refried black beans (3-4 cups)
• Lime Cilantro Slaw (recipe below)
• Mango Salsa (recipe below)
• Guacamole (recipe below)
• Your favorite taco toppings–diced tomatoes, avocado, cilantro, etc.

For Cilantro Lime Slaw:

• 2 cups shredded green cabbage or coleslaw mix
• 2 cups shredded red cabbage (or more coleslaw mix)
• 1/4 cup roughly chopped cilantro
• 2 Tablespoons fresh lime juice (from about 1 lime)
• 1/2 Tablespoon agave (vegan) or honey (optional)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Mango Salsa:

• 2 cups diced fresh mango (I like yellow/Atulfo mangos)
• 1/4 cup finely minced red onion
• 1/4 cup minced cilantro
• 1-2 Tablespoons finely minced jalapeño* (or more, to taste)
• 2 Tablespoons lime juice (from 1 lime)
• 1/8-1/4 teaspoon kosher salt, to taste

For Quick Guacamole:

• 2 avocados, peeled and pits removed
• 2 Tablespoons minced cilantro
• 1 Tablespoon lime juice (1/2 lime)
• 1/4 teaspoon salt and pepper (more or less, to taste)