Mango and Black Bean Tacos
These vibrant and fresh tacos combine sweet ripe mango with savory spiced black beans tucked into warm corn tortillas for a stunning contrast of flavors and textures. They are a celebration of whole plant based ingredients that come together in under 30 minutes for a weeknight dinner that feels festive and special.
Bright and flavorful plant based tacos filled with spiced black beans and fresh mango salsa served in warm corn tortillas.
Nutrition per serving
Ingredients
protein
salsa
vessel
spices
dressing
Instructions
Make the Mango Salsa
Combine the diced mango and finely diced red onion in a bowl. Add two tablespoons of the fresh lime juice and toss gently to combine. Set the salsa aside for at least 5 minutes to allow the flavors to meld. The lime juice will slightly soften the raw onion and brighten the mango flavor.
Season and Heat the Beans
Place the drained black beans in a small saucepan over medium heat. Add the chipotle chili powder and remaining tablespoon of lime juice. Stir to combine and heat for 5 to 7 minutes stirring occasionally until the beans are hot throughout and have absorbed the spice. Lightly mash a small portion of the beans for a creamier texture.
Warm the Tortillas
Warm each corn tortilla directly over a gas flame for 20 to 30 seconds per side until lightly charred and pliable. Alternatively warm them in a dry skillet over medium high heat for 30 seconds per side. Keep them warm wrapped in a clean kitchen towel while you finish the remaining tortillas.
Assemble and Serve
Spoon a generous layer of the spiced black beans into the center of each warm corn tortilla. Top with a heaping spoonful of the fresh mango salsa. Serve immediately while the beans are hot and the tortillas are still warm and pliable for the best eating experience.
Substitutions
Common mistakes
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