Black Bean Tacos with Mango Salsa

Ingredients

• For the Black Beans:
• 1 can (15 oz) black beans, drained and rinsed 🫘
• 1 tbsp olive oil 🫒
• 0.5 small onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• 0.5 tsp cumin
• 0.5 tsp smoked paprika 🌶️
• 0.5 tsp salt 🧂
• 0.25 tsp black pepper
• For the Mango Salsa:
• 1 ripe mango, diced 🥭
• 0.5 small red bell pepper, diced 🌶️
• 0.25 red onion, finely chopped 🧅
• 0.25 cup fresh cilantro, chopped 🌿
• Juice of 1 lime 🍋
• 0.5 tsp salt 🧂
• For the Tacos:
• 8 small corn tortillas 🌮
• 0.5 cup crumbled queso fresco (or feta) 🧀
• 1 avocado, sliced 🥑
• 0.5 cup shredded cabbage (red or green) 🥬
• Lime wedges for serving 🍋

Instructions

1. 1Prepare the Black Beans
2. 21️⃣ Sauté the Aromatics – In a pan, heat olive oil over medium heat. Add onions and cook until soft (about 3 minutes). Stir in garlic and cook for 30 seconds. 🧄🔥
3. 32️⃣ Season & Simmer – Add black beans, cumin, smoked paprika, salt, and pepper. Stir well and let simmer for 5 minutes. Mash slightly for a creamier texture if desired. 🫘✨
4. 4Make the Mango Salsa
5. 53️⃣ Combine the Ingredients – In a bowl, mix diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Stir gently and set aside. 🥭🌿
6. 6Assemble the Tacos
7. 74️⃣ Warm the Tortillas – Heat the corn tortillas in a dry pan for about 30 seconds per side until warm and pliable. 🌮🔥
8. 85️⃣ Layer the Fillings – Spoon the seasoned black beans onto each tortilla. Top with shredded cabbage, avocado slices, and a generous scoop of mango salsa. 🥑🥬✨
9. 96️⃣ Finish with Cheese & Lime – Sprinkle with crumbled queso fresco and serve with lime wedges. 🍋🧀