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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
Instructions
- In a bowl, combine the diced mango, shallot, jalapeno pepper, chopped cilantro, lime juice, and a generous amount of salt and pepper. Toss thoroughly.
- In another bowl, mix the drained black beans with salt, pepper, smoked paprika, ground cumin, and garlic powder. Use a fork to coarsely mash the beans, ensuring some remain whole.
- Heat a nonstick skillet over medium heat and add the black bean mixture. Cook until edges are crisp and the mixture is heated through, stirring occasionally.
- Sprinkle shredded monterey jack cheese over the black beans and allow it to melt before transferring to a plate.
- To assemble the tacos, return the skillet to medium heat and add a little oil or butter. On one side of each tortilla, add a sprinkle of cheese and some of the black bean mixture. Fold the tortilla over and cook until both sides are golden brown and crispy, and the cheese has melted.
- Serve the tacos hot with mango salsa on the side.
Notes
Mango salsa can be made ahead of time and stored in the fridge for a few hours before serving.
Feel free to adjust the spice level by adding more or less jalapeno to the salsa.
These tacos are versatile—try adding your favorite toppings like avocado or sour cream.
- Prep Time: N/A
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 30mg