Name: Vibrant Vegan Black Bean Tacos with Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cans black beans; 2 medium mango; 0.5 medium red onion; 0.25 cup cilantro; 2 lime; 1 jalapeño; 8 corn tortillas; 2 tablespoons olive oil; 1 teaspoon cumin; 0.5 teaspoon smoked paprika; 2 cloves garlic; 0.5 teaspoon sea salt; 0.25 teaspoon black pepper; 1 medium avocado; 3 medium radish

Vibrant Vegan Black Bean Tacos with Mango Salsa

Mexican-InspiredVegetarianWeeknightfreshmexicanveganweeknight

20 minPrep15 minCook4Serves

Ingredients

2 cansblack beans (15 oz each)
2 mediummango
½ mediumred onion
¼ cupcilantro
2lime
1jalapeño
8corn tortillas
2 tablespoonsolive oil
1 teaspooncumin
½ teaspoonsmoked paprika
2 clovesgarlic
½ teaspoonsea salt
¼ teaspoonblack pepper
1 mediumavocado
3 mediumradish

Prep

01
Peel and dice 2 medium mangoes.
02
Dice 1/2 medium red onion.
03
Finely chop 1/4 cup cilantro.
04
Mince 1 jalapeño, removing seeds for less heat if desired.
05
Mince 2 cloves garlic.
06
Juice 2 limes.
07
Slice 1 medium avocado.
08
Thinly slice 3 medium radishes.

Method

01
Drain and rinse the black beans. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
02
Add the minced garlic and cook for 30 seconds until fragrant.
03
Add the black beans, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir well and simmer for 5–7 minutes, mashing some beans lightly with the back of a spoon for texture. Keep warm on low heat.
04
While the beans cook, prepare the mango salsa: combine the diced mango, diced red onion, minced cilantro, minced jalapeño, and juice of 1 lime in a bowl. Season with a pinch of salt and stir gently.
05
Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side until pliable.
06
Assemble the tacos: place 1/3 cup black beans in each warm tortilla, top with a spoonful of mango salsa, a thin slice of avocado, and a few radish slices.
07
Serve immediately with the remaining mango salsa and lime wedges on the side.

Spice Tips

For gentle warmth, add 1/4 teaspoon cayenne to the bean mixture. For more heat, mince jalapeño seeds into the salsa or use 2 jalapeños. A pinch of smoked paprika in the salsa adds depth. Fresh cilantro and lime brighten every bite — don't skip either.

Make the mango salsa up to 2 hours ahead; store in an airtight container. If mangoes are hard to find, fresh pineapple makes a vibrant substitute. For a spicier kick, leave the jalapeño seeds in or add a pinch of cayenne to the bean mixture.