Mango Black Bean Tacos

6 reviews / 5 average

Aloha.

I want to go to Hawaii and sell these black bean tacos from a food truck.

Rain and cold can do that to me.

But I don’t really want to do that.

I have a little secret: what I really want to do is snuggle up with a blanket, sweatshirt, hot chocolate (extra whipped cream), and a mild mystery novel. Because I actually kind of like cold, rainy days.

Did you notice that these pretty tacos are meatless? You’re smart like that.

Mango black bean tacos with a creamy coconut sauce drizzled over the top.

But if that’s not your thing, add some spicy fish, chicken, or shrimp.

And for all two of my vegan friends, this could easily be made vegan with some small adjustments to the sauce.

Win win win win win!

Mango black bean tacos with a creamy coconut sauce drizzled over the top.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mango Black Bean Tacos


  • Author: Pinch of Yum
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

These simple, easy, and fresh mango black bean tacos have a deliciously creamy coconut sauce drizzled over the top. So yummy!


Ingredients

Scale
  • 2 diced mangoes
  • 20 oz. black beans (about 1 1/2 cans)
  • 34 tbs. diced red onion
  • 1 tbs. diced jalapeno
  • 1 lime
  • 1/3 cup coconut milk
  • 2/3 cup sour cream
  • 1 tbs. white sugar
  • olive oil, salt, pepper
  • a handful of fresh cilantro
  • corn tortillas

Instructions

  1. Dice the mangoes, jalapenos, and red onions. Drain and rinse the black beans.
  2. Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl. Set aside. In another small bowl, whisk together the sour cream, coconut milk, and sugar. Set aside.
  3. Saute black beans, red onion, and jalapeno in a little bit of olive oil and season with salt and pepper. Saute gently because the beans will “mush” easily if you get too rough with the spatula. When onions and jalapenos have softened, remove mixture from heat.
  4. Layer the black beans and mangoes on a warmed corn tortilla. Drizzle with cream and enjoy!
  • Category: Dinner
  • Cuisine: Caribbean

Nutrition

  • Calories: 762

Keywords: mango tacos, black bean tacos, vegetarian tacos

Recipe Card powered by Tasty Recipes logo

You should wear a lei while you eat these. And you should drink the cream sauce from a coconut.

Oh, and for the record, I’d go to Hawaii in the blink of an eye. What’s your dream destination?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

19 Comments

  1. Pinch of Yum Logo
    Heather

    I’m just finding this post today and although summer is long gone, I’m making these tomorrow… they sound too good to wait!

    1. Pinch of Yum Logo
      Lindsay

      I hope you like them! I could drink that coconut cream sauce that goes on top … it’s so good.

  2. Pinch of Yum Logo
    Colleen

    amazing flavors! thanks for sharing…I can’t wait to go home and eat the leftovers!

  3. Pinch of Yum Logo
    Missy

    I pinned these and was so excited to try them tonight–they were A huge hit with all of my meat eating boys (ages 38, 6, and 2)!! Love this recipe!! I added avocado too!

  4. Pinch of Yum Logo
    Linz

    These sound amazing, but I’m wondering how to make these without dairy. I’m breast feeding and can’t eat dairy…for now 😉

    1. Pinch of Yum Logo

      Linz, Just substitute vegan sour cream and voila you have a non-dairy sauce for your taco. Thanks, Lindsay, for your fab blog…
      Kerri at veganvoice.tumblr.com

  5. Pinch of Yum Logo
    Martha

    These are the most delicious things of my life. Like birthday dinner every year delicious. Wow.

  6. Pinch of Yum Logo
    Sarah B

    Thanks for sharing this one! It was quick, delicious, and easy 😀 Used it at a party with friends & it was a hit. I’ll definitely be making these again!






  7. Pinch of Yum Logo
    Erica

    Love these tacos! Tonight I added shrimp. However, I have quite a bit of the coconut sour cream sauce leftover. Any suggestions what I can make using the cream sauce?






    1. Pinch of Yum Logo

      Hi, Hillary! We haven’t tested out a substitution for the coconut milk yet, but we’d recommend testing out a little bit of oil + either plain cashew or almond milk.

  8. Pinch of Yum Logo
    Dawn R

    I just found this today and cooked this for my 2 sons who are 6.4 and 6.5. They’re big boys and both love meat so I only made a small amount thinking they wouldn’t like it. They both loved it!!!! I made spanish rice with it and omitted the cilantro because it tastes like soap to all of us. Thank you because I’m not a big meat eater and now I can cook something without meat that we all like.