Meatless Monday: 15-Minute Bean and Corn Tostadas with Simple Mango Salsa

The theme of my week and meal plan is as fast as possible but still fresh and healthy (and delish of course!). It’s just one of those weeks. Activities and appointments and just general adulting responsibilities abound. But I still want to sit down at the end of the day with my sweet little family, and so quick is key. This one is basically as quick as a meal could be. With little effort, a simple delicious tostada meal is on the table in about 15 minutes, maximizing table time, which is really what I’m going for–a few dedicated moments with my people. Here you go.

WHAT YOU NEED
* tostada shells
* 15.5oz can low-sodium refried beans
* 2C frozen sweet corn
* olive oil
* 1 mango, pitted and peeled and cut into bite-sized chunks
* 1/4C red onion, diced
* handful fresh cilantro, rough chopped
* juice of 1 lime
* pinch sea salt
* crumbled cotija cheese for serving

WHAT TO DO
Heat the beans over low heat.

Sauté the corn in a little olive oil over medium-high heat until slightly browned.

While that’s happening, prep and add the mango, red onion, and cilantro to a bowl. Squeeze the lime over the bowl and add a pinch of sea salt. Mix to combine.

Assemble your tostadas: spread a tostada shell with the received beans. Top with some warm corn. Add a spoonful or two of the mango salsa, and the finish with a sprinkle of cotija crumbles and enjoy!

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