introduction
This recipe makes bright, fresh Mango Black Bean Tacos that are quick to cook. They mix sweet mango, soft black beans, and a creamy lime sauce. For a different dessert idea after these tacos, try a simple black forest trifle recipe.
why make this recipe
These tacos are fast, healthy, and full of flavor. You need few ingredients and little time. They work for a quick weeknight meal or a light party snack.
how to make Mango Black Bean Tacos
Ingredients :
- 2 diced mangoes
- 20 oz. black beans (about 1 1/2 cans)
- 3-4 tbs. diced red onion
- 1 tbs. diced jalapeno
- 1 lime
- 1/3 cup coconut milk
- 2/3 cup sour cream
- 1 tbs. white sugar
- olive oil
- salt
- pepper
- a handful of fresh cilantro
- corn tortillas
Directions :
- Dice the mangoes, jalapenos, and red onions.
- Drain and rinse the black beans.
- Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl and set aside.
- In another small bowl, whisk together the sour cream, coconut milk, and sugar and set aside.
- Heat a little olive oil in a skillet.
- Saute black beans, red onion, and jalapeno in the oil.
- Season the bean mixture with salt and pepper.
- Saute gently until the onions and jalapenos soften.
- Remove the bean mixture from heat.
- Warm the corn tortillas.
- Layer the black beans and mango mixture on a warmed corn tortilla.
- Drizzle with the cream mixture and enjoy.
how to serve Mango Black Bean Tacos
Serve the tacos warm on a plate. Add extra cilantro or lime wedges on the side. Offer hot sauce if you like more heat. Serve with rice, salad, or chips.
how to store Mango Black Bean Tacos
Store leftover components separately. Keep the bean mix in an airtight container in the fridge for up to 3 days. Keep the mango mix in a sealed container for 1-2 days. Warm tortillas before serving.
tips to make Mango Black Bean Tacos
Use ripe but firm mangoes for best texture. Saute beans gently to avoid mashing them. Taste the cream mix and add more lime or sugar if you want it tangier or sweeter. Warm the tortillas on a dry skillet for one minute each side.
variation (if any)
Add diced avocado for creaminess. Swap corn tortillas for flour if you prefer. Add grilled shrimp or chicken for extra protein. Use canned corn or diced red pepper for more crunch.
FAQs
Q: Can I make this vegan?
A: Yes. Use a vegan sour cream or plain coconut yogurt instead of sour cream.
Q: Can I use frozen mango?
A: Yes. Thaw and drain excess liquid before dicing and mixing.
Q: How spicy are these tacos?
A: Mild to medium. Adjust the jalapeno amount or remove seeds to lower the heat.
Q: Can I prepare components ahead?
A: Yes. Make the bean mix and cream up to two days ahead and store separately.
Conclusion
If you want a similar mango and bean idea with avocado and more spice, see the Spicy Mango, Black Bean & Avocado Tacos recipe on Love and Lemons for another take.