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Black Bean Tacos

Fresh and satisfying Black Bean Tacos combine sweet mango with hearty beans and a creamy coconut-sour dressing, perfect for quick weeknight meals.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: Mexican, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Taco Filling
  • 20 oz black beans (about 1 1/2 cans) Canned black beans, drained and rinsed
  • 1 tbs diced jalapeno Adjust amount for spice level
  • 3-4 tbs diced red onion
  • 1 tbs olive oil For sautéing
  • to taste salt To season bean mixture
  • to taste pepper To season bean mixture
For the Mango Salsa
  • 2 diced mangoes Ripe but firm for best texture
  • 1 tbs diced red onion
  • 1 lime juice of 1 lime For brightness
  • a handful fresh cilantro Chopped
For the Cream Sauce
  • 1/3 cup coconut milk For creamy texture
  • 2/3 cup sour cream
  • 1 tbs white sugar For sweetness
For Serving
  • 8 corn tortillas Warm before serving
  • optional lime wedges For serving
  • optional extra cilantro For serving

Method
 

Preparation
  1. Dice the mangoes, jalapenos, and red onions.
  2. Drain and rinse the black beans.
  3. Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl and set aside.
  4. In another small bowl, whisk together the sour cream, coconut milk, and sugar and set aside.
Cooking
  1. Heat a little olive oil in a skillet.
  2. Saute black beans, red onion, and jalapeno in the oil.
  3. Season the bean mixture with salt and pepper.
  4. Saute gently until the onions and jalapenos soften.
  5. Remove the bean mixture from heat.
Assembly
  1. Warm the corn tortillas.
  2. Layer the black beans and mango mixture on a warmed corn tortilla.
  3. Drizzle with the cream mixture and enjoy.

Notes

Serve these tacos immediately for the best texture. Leftovers can be stored separately to maintain freshness.