Description
Crispy Smashed Black Bean Tacos with Mango Salsa are packed with flavor and made easy with fresh ingredients. Perfect for a quick dinner or a healthy meal!
Ingredients
Scale
- 1 ½ cups diced mango
- 1 shallot diced
- 1 jalapeno pepper seeded and diced
- â…“ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
- 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 diced mango, shallot, jalapeno pepper, cilantro, lime juice, and a generous pinch of salt and pepper. Toss well and refrigerate if desired.
- Mash the drained black beans in a bowl, adding salt, pepper, smoked paprika, ground cumin, and garlic powder. Leave some beans whole for texture.
- Heat a nonstick skillet over medium heat, add the black beans, and cook until edges are crisp and everything is heated through. Sprinkle cheese over beans until melted.
- Transfer the bean mixture to a plate. Wipe the skillet clean and return it to the heat.
- Add a little oil or butter to the skillet, and on one side of each tortilla, sprinkle cheese and add black beans. Fold the tortillas and cook until golden and crisp on both sides and the cheese has melted.
- Serve tacos hot with mango salsa.
Notes
Feel free to customize the salsa with additional ingredients like avocado or bell peppers for extra flavor.
For a vegetarian option, use plant-based cheese instead of monterey jack.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg