Smoky spiced black beans in crispy tortillas with fresh mango salsa and lime crema—vibrant, meat-free, and full of flavour.
These black bean tacos prove that vegetarian food can be just as bold and satisfying as anything with meat. The beans are cooked down with chipotle and smoked paprika until rich and almost jammy. The mango salsa brings freshness and sweetness that cuts through perfectly. A weeknight dinner that takes 25 minutes and tastes like a fiesta.
Black Bean Tacos
4
servings10
minutes15
minutes310
kcalIngredients
•t2 x 400g cans black beans, drained
•t1 tsp chipotle paste
•t1 tsp smoked paprika
•t1 tsp cumin
•t2 garlic cloves, minced
•t1 tbsp olive oil
•tSalt to taste
•t8 small corn tortillas
•t1 ripe mango, diced
•t1/2 red onion, finely diced
•tJuice of 1 lime
•tHandful fresh coriander
•t4 tbsp sour cream
•t1 tsp hot sauce
Directions
- Make mango salsa: Combine mango, red onion, lime juice, and coriander. Set aside.
- Make lime crema: Stir hot sauce into sour cream. Set aside.
- Heat olive oil in a pan. Add garlic and cook 1 minute.
- Add black beans, chipotle, paprika, and cumin. Cook for 8-10 minutes, mashing slightly, until thick and jammy. Season well.
- Warm tortillas in a dry pan or directly over a flame.
- Fill tortillas with black beans, mango salsa, and a drizzle of lime crema.
Notes
- Mashing some of the beans creates a better texture — not all, just some.
The mango salsa also works great with grilled fish or chicken.
Add sliced avocado for extra creaminess.
Use chipotle in adobo sauce for a smokier, deeper flavour.
