Description

These Crispy Smashed Black Bean Tacos with Mango Salsa are bursting with flavor! Featuring mashed black beans, melted cheese, and refreshing mango salsa, they’re perfect for a quick and satisfying meal any day of the week.

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 diced mango, shallot, jalapeno, cilantro, lime juice, 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 coarsely while keeping others whole.
Heat a nonstick skillet over medium heat, then add the seasoned black beans. Cook, tossing occasionally until warm and crispy on the edges. Sprinkle with cheese and let it melt.
Transfer the beans to a plate once they are ready.
In the same skillet, add a little oil or butter. On one side of each tortilla, add cheese and some black beans. Fold the tortillas and cook until both sides are golden and crispy, with melted cheese inside.
Serve the tacos warm with the mango salsa on the side.

Notes

Mango salsa can be made ahead and stored in the fridge for better flavor infusion.
Adjust the spice level by adding more or less jalapeno pepper as desired.
For added crunch, you can fry the tortillas instead of pan-frying.

Nutrition

Serving Size: 2 tacos
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 10g
Protein: 15g
Cholesterol: 30mg