Description
Crispy Smashed Black Bean Tacos with Mango Salsa are a delightful fusion of flavors. Featuring savory black beans, tangy mango salsa, and melted Monterey Jack cheese, these tacos make for a quick and satisfying dinner that everyone will love.
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
- 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, combine the diced mango, shallot, jalapeno, cilantro, lime juice, and a pinch of salt and pepper. Toss well and refrigerate if desired.
- Mix the black beans with salt, pepper, smoked paprika, ground cumin, and garlic powder in a separate bowl. Mash some beans coarsely while keeping others whole.
- Warm a nonstick skillet over medium heat, add the black bean mixture, and cook until edges are crisp and warm. Sprinkle cheese on the beans and allow it to melt.
- Transfer the beans onto a plate.
- For the tacos, add a bit of oil or butter to the same skillet. On half of each tortilla, sprinkle cheese and add black beans. Fold and cook until tortillas are golden, crisp, and cheese is melted.
- Serve tacos with the mango salsa on the side.
Notes
The mango salsa can be made a few hours in advance and stored in the fridge.
Adjust heat by adding more or fewer jalapenos based on your spice preference.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 25mg