Description
These crispy smashed black bean tacos are packed with irresistible flavor and colorful mango salsa. Perfect for a quick dinner or a healthy meal, they blend simple ingredients for a mouthwatering homemade dish. Easy to prepare and sure to impress!
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
Instructions
- In a bowl, mix the diced mango, shallot, jalapeno, cilantro, lime juice, and a pinch of salt and pepper. Toss well and refrigerate for a few hours if desired.
- Mash the black beans in a bowl, mixing in salt, pepper, smoked paprika, ground cumin, and garlic powder until some beans are smashed but some remain whole.
- Heat a nonstick skillet over medium heat. Cook the seasoned black beans, stirring occasionally, until crispy on the edges and warm. Add cheese on top and let it melt.
- Transfer the beans to a plate.
- In the same skillet, add a little oil or butter. On half of each tortilla, sprinkle cheese and add the black beans. Fold the tortillas and cook until golden and crisp on both sides, with melted cheese.
- Serve the tacos warm with the mango salsa.
Notes
Feel free to adjust the spice level by adding more or less jalapeno.
These tacos can be assembled in advance and warmed up for a quick meal!
Extra salsa can be stored in the fridge for up to three days.
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 11g
- Protein: 14g
- Cholesterol: 35mg