Description

These Crispy Smashed Black Bean Tacos with Mango Salsa are packed with flavor and easy to prepare. Perfect for a quick dinner, these tacos combine creamy black beans, melty cheese, and vibrant mango salsa for a delightful homemade meal.

Ingredients

Scale

1 ½ cups diced mango
1 shallot diced
1 jalapeno pepper seeded and diced
⅓ cup chopped cilantro
2 to 3 tablespoons fresh lime juice
kosher salt and pepper to taste
1 14 ounce can black beans, drained and rinsed
½ teaspoon smoked paprika
¼ teaspoon ground cumin
¼ teaspoon garlic powder
1 cup freshly grated monterey jack cheese
oil or butter for cooking
8 to 12 small fajita-size flour tortillas

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Instructions

In a bowl, combine the diced mango, shallot, jalapeno, cilantro, lime juice, and a generous pinch of salt and pepper. Toss well and, if desired, refrigerate for a few hours.
In another bowl, mix the black beans with salt, pepper, smoked paprika, ground cumin, and garlic powder. Mash the beans coarsely with a fork, leaving some whole beans for texture.
Heat a nonstick skillet over medium heat, then add the seasoned black beans. Cook, stirring occasionally, until the beans are heated through and the edges begin to crisp. Sprinkle cheese on top and allow it to melt.
Transfer the black beans to a plate and set aside.
In the same skillet, add a small amount of oil or butter. On one side of each tortilla, place some cheese and a portion of the black beans. Fold the tortillas over and cook until both sides are golden and the cheese is melted.
Serve the tacos warm with mango salsa on the side.

Notes

You can prepare the mango salsa a few hours in advance for enhanced flavors.
Feel free to adjust the amount of jalapeno based on your spice preference.
Use corn tortillas for a gluten-free option.

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 4g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 12g
Cholesterol: 30mg