Description

These Crispy Smashed Black Bean Tacos with Mango Salsa are bursting with flavor and freshness. Made with black beans, creamy cheese, and zesty mango salsa, they’re perfect for a quick dinner or a healthy meal option.

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

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Instructions

In a bowl, combine the mango, shallot, jalapeno pepper, cilantro, lime juice, and a big pinch of salt and pepper. Toss well and refrigerate if needed.
In another bowl, mix the black beans with salt, pepper, smoked paprika, ground cumin, and garlic powder. Mash some beans with a fork while leaving others whole for texture.
Heat a nonstick skillet over medium heat. Add the seasoned black beans and cook, tossing occasionally until crispy and warm. Sprinkle cheese on top and let it melt.
Transfer the beans to a plate.
In the same skillet, add a little oil or butter. On one side of each tortilla, sprinkle cheese and add black beans. Fold the tortilla and cook until both sides are golden and crispy, with the cheese melted.
Serve the tacos with the mango salsa on the side.

Notes

You can prepare the mango salsa a few hours in advance and store it in the fridge.
Feel free to adjust the spice level by adding more or less jalapeno.
These tacos are best enjoyed immediately after cooking for optimal crispiness.

Nutrition

Serving Size: 1 taco
Calories: 400
Sugar: 4g
Sodium: 600mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 15g
Cholesterol: 30mg