Black bean mango tacos ready to eat and served with coconut brown rice.
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Black Bean Mango Tacos

Black beans mango tacos are the perfect combination of sweet and spicy in this vegetarian taco recipe. Super quick and easy to prepare making it perfect for a busy weeknight meal.
Course Dinner, Lunch, Main Course
Cuisine Latin American, Tex Mex
Keyword 30 minute meal, family favorite, kid friendly, quick and easy, tacos
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 261kcal
Author Lyn Croyle


Black Beans

  • 2 cups black beans cooked
  • ½ yellow onion chopped
  • ½ red bell pepper chopped
  • 1 tsp olive oil
  • 1/4 tsp chipotle chili powder
  • ¾ tsp chili powder
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ cup water

Mango Salsa

  • 1 whole mango peeled and finely diced
  • ½ jalapeno finely diced
  • ¼ cup cilantro finely diced
  • ½ cup red onion finely diced
  • Juice of one lime
  • ½ avocado diced into small pieces"


  • 8 Tortillas


Cook Black Beans

  • Heat olive oil in a pan over medium high heat. When oil is hot add onions and peppers. Cook until they are softened. Stir in beans and seasonings. Add ½ cup of water, cover, reduce heat and allow to simmer for 10 minutes. Add salt and pepper as needed to the beans.

Prep Mango Salsa

  • Prep the salsa while the beans cook.
  • Dice mango and avocado into small pieces and place in a medium bowl. Add red onion, jalapeno, cilantro and lime juice. Stir to combine. Add salt and pepper to taste.

Heat tortillas and serve it up!

  • Wrap tortillas in foil and heat in 350 degree oven until softened. About 5 minutes.
  • When everything is ready, place split up beans into tortillas and top with mango salsa.


Calories: 261kcal | Carbohydrates: 51g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 558mg | Fiber: 11g | Sugar: 16g