Description
Crispy Smashed Black Bean Tacos with Mango Salsa are bursting with flavor, featuring creamy black beans, fresh mango salsa, and melted cheese, making them an ideal quick dinner or healthy meal. Perfectly satisfying as a homemade treat!
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 mixing bowl, combine diced mango, shallot, jalapeno, cilantro, lime juice, and a pinch of salt and pepper. Toss to mix well. This can be prepared ahead and refrigerated.
- In another bowl, add black beans, salt, pepper, smoked paprika, ground cumin, and garlic powder. Mash some of the beans coarsely while leaving some whole for texture.
- Heat a nonstick skillet over medium heat. Add the seasoned black beans and cook, stirring occasionally until they are warm and slightly crisped. Sprinkle with cheese and let it melt.
- Transfer the warm beans to a plate.
- Using the same skillet, add a little oil or butter. Place a sprinkle of cheese and some black beans on one side of each tortilla. Fold the tortilla and cook it in the skillet until golden and crispy on both sides, ensuring the cheese melts inside.
- Serve the tacos hot with the mango salsa on the side!
Notes
The mango salsa can be made several hours in advance for convenience.
Adjust the heat by modifying the amount of jalapeno or leaving it out entirely if preferred.
For extra flavor, try adding avocado or crispy lettuce to the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 25mg