Vegan Tacos with Black Beans and Mango Salsa
These delightful vegan tacos feature savory black beans paired with a refreshing mango salsa, all enveloped in a soft tortilla shell. Perfect for taco enthusiasts seeking a vibrant, plant-based meal.
Prep time: 15 minutesCook time: 10 minutesServes: 4
Ingredients
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped
1 tsp ground cumin
1 tsp smoked paprika
2 cups canned black beans, drained and rinsed
Salt and pepper to taste
8 small tortillas
1 ripe mango, peeled and diced
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 avocado, sliced
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced onion and garlic, sauté until softened.
2. Stir in red bell pepper, ground cumin, and smoked paprika, cooking for an additional 2 minutes.
3. Add black beans to the skillet, season with salt and pepper, and cook for about 5 minutes until heated through.
4. In a separate bowl, combine diced mango, red onion, cilantro, and lime juice to create the mango salsa.
5. Warm tortillas in a dry skillet or microwave for a few seconds.
6. Assemble tacos by placing a scoop of black bean mixture onto each tortilla, topping with mango salsa and avocado slices.
7. Serve immediately and enjoy!
Storage
Store leftover black bean filling and mango salsa in separate airtight containers in the refrigerator for up to 3 days. Keep tortillas in a sealed bag at room temperature.
Reheating
Reheat black bean filling in a skillet over medium heat until warmed through. Reheat tortillas briefly in a microwave or on a skillet before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
