Ingredients
Scale
- 1 ½ cups diced mango
- 1 shallot diced
- 1 jalapeno pepper seeded and diced
- â…“ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
- 1 14 ounce can black beans, drained and rinsed
- kosher salt and pepper
- 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, cilantro, lime juice, salt, and pepper. Toss well and refrigerate if preparing in advance.
- In another bowl, mix black beans with salt, pepper, smoked paprika, ground cumin, and garlic powder. Use a fork to coarsely mash the beans, leaving some whole beans intact.
- Heat a nonstick skillet over medium heat and add the seasoned black beans. Cook until the edges are crisp and everything is warm, then sprinkle some cheese on top and allow it to melt.
- Transfer the cooked black beans to a plate.
- In the same skillet, add a little olive oil or butter. On one side of each tortilla, sprinkle cheese and add a portion of the black beans. Fold the tortilla and cook until both sides are golden and crisp, with the cheese melted.
- Serve the tacos warm with the mango salsa.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Feel free to adjust the spiciness by adding more or less jalapeno to the mango salsa.
You can prepare the mango salsa a few hours in advance for added flavor.
If you prefer, substitute the cheese with a dairy-free option.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 40mg