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black bean tacos mango salsa recipe

Easy Vegan Black Bean Tacos with Mango Salsa

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

For the Mango Salsa
  • 1 large ripe mango peeled and diced (about 1½ cups)
  • 1/4 cup red onion finely diced
  • 1 small jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 2 tablespoons fresh lime juice about 1 lime
  • 1/4 teaspoon sea salt
For the Spiced Black Beans
  • 2 cans black beans 15 oz each, drained and rinsed
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon sea salt
  • 1/4 cup vegetable broth or water
  • 1 tablespoon fresh lime juice
For Serving
  • 8 small corn tortillas warmed
  • 1 medium avocado sliced
  • fresh cilantro for garnish
  • lime wedges for serving

Method
 

Make the Mango Salsa
  1. In a medium bowl, add the diced mango, red onion, minced jalapeño, chopped cilantro, lime juice, and salt.
  2. Gently toss everything together until well combined. Set aside while you prepare the beans to let the flavors meld.
Prepare the Spiced Black Beans
  1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
  2. Add the cumin, chili powder, smoked paprika, and salt. Stir for 15-20 seconds until the spices are fragrant and toasted.
  3. Add the drained black beans and vegetable broth to the skillet. Stir well to coat the beans in the spices. Cook for 5-7 minutes, stirring occasionally, until the liquid has mostly absorbed and the beans are heated through.
  4. Remove from heat and stir in the fresh lime juice. Taste and adjust salt and spices as needed. For a creamier texture, use the back of a fork to gently mash about one-third of the beans.
Assemble the Tacos
  1. Heat corn tortillas in a dry skillet over medium-high heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 20-30 seconds.
  2. Divide the spiced black beans evenly among the warm tortillas. Top each taco generously with mango salsa and sliced avocado.
  3. Garnish with extra fresh cilantro and serve immediately with lime wedges on the side for squeezing.

Notes

• For extra crispy tacos, lightly char the tortillas over an open gas flame using tongs, or toast them in a dry cast-iron skillet until lightly browned.
• The mango salsa can be made up to 4 hours ahead and refrigerated — just give it a stir before serving.
• Double the black bean recipe for easy meal prep throughout the week — use them in burrito bowls, salads, or quesadillas.