You can substitute pinto beans for black beans if you wish. Remember to pick through the bag of dried beans for little pebbles or shriveled beans before dumping them in the slow cooker. The Mango-Avocado Salsa is also a tasty topping for grilled chicken or fish, or serve it with pita or tortilla chips. We love taking a hearty, flavorful protein like these Slow-Cooker Black Beans and giving it an exotic spin! Your family will love these build-your-own tostadas. We make the bacon optional in this recipe, for those looking for a veggie-only dish. Though, the flavor from the salty bacon slices is hard to beat in any recipe.
1/4 cup crumbled queso fresco (fresh Mexican cheese)
How to Make It
Rinse and sort beans according to package directions. Heat canola oil in a large skillet over medium-high. Add onion, bell pepper, and, if desired, bacon; cook, stirring occasionally, until onions are tender, about 8 minutes. Add garlic, and cook, stirring often, until fragrant, about 30 seconds.
Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeño, chicken broth, 1 1/2 teaspoons salt, brown sugar, cumin, pepper, and oregano. Cover and cook on LOW until beans are tender, about 6 hours.
Boil apple cider vinegar, water, granulated sugar and 2 teaspoons salt in a small saucepan over medium-high until sugar and salt dissolve, 3 to 5 minutes. Pour vinegar mixture over red onion in a medium bowl; cover and chill at least 30 minutes.
Toss together jicama, mango, avocado, diced jalapeño, 2 tablespoons cilantro, lime juice, olive oil, and 1/2 teaspoon kosher salt in a medium bowl. Lightly mash 2 cups drained cooked black beans, chipotle pepper in adobo, and 1/4 teaspoon kosher salt; spread mixture on corn tostada shells. Top with mango mixture and 1/4 cup pickled red onions. Sprinkle tostadas with queso fresco and 1 Tbsp. chopped fresh cilantro.