There's a taco joint nearby that always remembers our favorites. It's a cozy, farm-fresh eatery we frequent, especially after long days. Their homemade corn tortillas are a highlight, and their spicy guacamole is simply irresistible. With a toddler in tow and a busy work life, I prioritize quick meals. Often, that means takeout, particularly when it comes to street tacos. I lean towards vegetable or seafood options, while my husband is all about carne asada and tacos al pastor. This black bean taco recipe suits my taste perfectly, and he enjoyed it just as much. Best part? It takes less than 15 minutes to prepare and only needs a handful of ingredients. Quick, plant-based summer tacos? Count me in!
Our local cantina might not serve black bean tacos, but this recipe was inspired by their veggie taco. They layer roasted portobellos with tomatillo salsa, avocado, pickled Nopalito, and crispy potatoes on soft corn tortillas—it's packed with flavor. The pickled Nopalito (cactus) is a real treat. However, I noticed it's lower in protein than most tacos. So, when creating this recipe, I wanted to ensure a protein boost. Enter black beans.
Black beans are not only versatile and budget-friendly, but they're also nutritional powerhouses. One cup provides over 15 grams of protein and is rich in fiber. They also offer folate, which is crucial during pregnancy. Whether you're crafting a go-to recipe or looking for something light and refreshing, black beans are essential pantry ingredients.
And then there's mango—the other star of the dish. Good news: it's mango season! There are about 1,000 varieties of mango around the globe, with India and Mexico as the top producers. In the U.S., the Haden mango is well-known, featuring round shape, bright yellow flesh, and firm texture. Another favorite is the Kent mango, which is soft, oval, and has a distinctly tropical taste. All mangoes are high in vitamin C, offering various textures and sweetness. For this recipe, any type will work.
To speed up dinner prep, I recommend making the salsa in advance. While it's simple to prepare, letting the ingredients marinate enhances the flavors. This mango and radish salsa is great with chips, endive leaves, or cucumber slices. It's sweet, spicy, and crunchy—the ultimate taco topping.
When it comes to assembling, feel free to use any type of tortillas: corn, traditional flour, or alternative options (like coconut or cassava). I enjoy the satisfying texture of almond flour tortillas. If you have a gas stove, give your tortillas a quick char—just 5 to 10 seconds on each side makes a delicious difference. If not, you can steam them in the microwave. Although cheese isn't necessary for this recipe, I love adding Cotija cheese. You can find it fresh or aged (añejo), but fresh Cotija is my top choice for tacos.
Prep Time
15 minutes
Categories
Ingredients
For the mango and radish salsa:
- 1 mango
- 1 bunch of radishes (about 5)
- ¼ cup green bell pepper
- 3 tablespoons fresh cilantro
- 2 tablespoons green onion
- Juice of 1 lime
- Sea salt and pepper to taste
For the black bean tacos:
- 8 tortillas
- 1 15-oz can of black beans (low sodium preferred)
- 2 tablespoons taco seasoning (store-bought or homemade)
To serve:
- Sliced avocado, lime wedges, Cotija cheese, pickled onions, etc.
Instructions
- Dice the mango into cubes.
- Cut radishes into matchsticks.
- Chop green bell pepper.
- Separate cilantro leaves from stems.
- Slice green onion into rounds.
- In a mixing bowl, combine all salsa ingredients, including lime juice, sea salt, and pepper.
- Rinse and drain the black beans.
- In another bowl, mash the black beans with taco seasoning, keeping some beans whole. Optional: warm the mixture on the stove.
- Char (or steam) the tortillas. Fill each one with the black bean mixture and salsa.
