Crispy Black Bean Tacos with Mango Salsa
Smoky, crispy black beans meet sweet mango salsa in a taco that proves vegetarian food can be exciting. Ready in 20 minutes.
Main Dish · Prep 15 min · Cook 10 min · Serves 3 · Easy · By Tina · Published
Ingredients
- 2 cans (400g) black beans, drained and rinsed
- 1 large mango, diced
- 0.5 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 lime, juiced
- 1 handful cilantro, chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 12 small corn tortillas
- 1 avocado, sliced
- 2 tbsp olive oil
I make these tacos at least twice a month and they never get old. The trick is smashing the beans in the pan so they get these crispy, almost refried edges while staying creamy inside.
The mango salsa is what makes it — sweet, spicy, acidic, and fresh. It is the perfect counterpoint to the smoky beans. Make extra because you will eat half of it with chips before the tacos are even ready.
These are the tacos I bring to potlucks. They vanish, and at least one person always asks if there is actually no meat. That is how you know they are good.
Pro Tips
- Smash about half the beans in the pan, leave the rest whole. You want texture contrast.
- Add cumin and smoked paprika to the beans while they cook. The spices bloom in the oil and taste way better than if you just stir them in.
- Use ripe but firm mangoes for the salsa. Mushy mango makes mushy salsa.
- Char the tortillas directly over a gas flame or in a dry, screaming hot pan.
Serving
Double up the tortillas, pile with beans, top with mango salsa, sliced avocado, a squeeze of lime, and a drizzle of crema or yogurt. Pickled red onions if you have them.
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