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Black Bean Tacos with Mango Tomatillo Salsa

Courtney Crary

Make black bean tacos great again with this AMAZING Mango Tomatillo Salsa

Black Bean Tacos with Mango Tomatillo Salsa

Delicious, slightly spicy plant-based tacos, packed over 30 grams of protein from the black beans and topped with sweet and tangy mango tomatillo salsa. Totally oil-free, vegan and low-fat. These tacos are sure to please even the staunchest meat-eaters and picky kiddos.

Yield: 5
Author:
Black Bean Tacos with Mango Tomatillo Salsa

Black Bean Tacos with Mango Tomatillo Salsa

prep time: 30 Mcook time: 30 Mtotal time: 60 M
Delicious, slightly spicy plant-based tacos, packed over 30 grams of protein from the black beans and topped with sweet and tangy mango tomatillo salsa. Totally oil-free, vegan and low-fat. These tacos are sure to please even the staunchest meat-eaters and picky kiddos.

ingredients:

For the Black Beans
  • 3 15oz cans low-sodium black beans, drained and rinsed
  • 1 1/2 Tbsp chili powder
  • 1 Tbsp cumin
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1/4 lime, juice of
  • salt, to taste
  • water
For the Mango Tomatillo Salsa
  • 7 tomatillos, husks removed, thoroughly washed, and halved
  • 2 cups diced mango (I use thawed from frozen)
  • 1 cup corn (I use thawed from frozen)
  • 1 jalapeno pepper, diced (remove seeds or omit pepper completely for less spice)
  • 2/3 cup red onion, diced
  • 1 cup cilantro, chopped
  • 3/4  lime, juice of
  • salt, to taste
For the Cabbage
  • 1/2 head purple cabbage, thinly sliced
  • 3 Tbsp apple cider vinegar
  • 1/2 tsp dried dill
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
Other
  • 15 corn tortillas

instructions:

How to cook Black Bean Tacos with Mango Tomatillo Salsa

For the Black Beans
  1. In a medium saucepan over medium heat, combine the beans, chili powder, cumin, smoked paprika, onion powder, and garlic powder. 
  2. Add enough water to just cover the beans. 
  3. Bring to a gentle boil and cook until the beans begin to lose their shape and become a thick, paste-like consistency (about 20-30 min). Stir occasionally to keep bottom from burning. 
  4. Remove from heat and add juice of 1/4 lime and salt to taste.
For the Mango Tomatillo Salsa
  1. Turn the oven to a high broil.
  2. Put the halved tomatillos face down on a baking sheet, and put them  under the broiler. Allow to cook until the skins brown, then set aside to cool.
  3. In a medium bowl, combine diced jalapeno (if using), red onion, mango, corn, and cilantro.
  4. Once tomatillos have slightly cooled, transfer them to a blender and blend to a sauce.
  5. Add tomatillo sauce to the bowl, along with juice of ¾ of the lime and salt to taste (about ½ tsp).  Stir to combine.  
  6. Refrigerate until ready to use.  This yields a lot of salsa, so be prepared for leftovers!
For the Cabbage
  1. In a large Tupperware, combine the thinly sliced cabbage with apple cider vinegar.
  2. Massage the cabbage until it turns bright purple (about 30 seconds).
  3. Add the dill, pepper, and salt and toss to combine.
  4. Refrigerate until ready to use (the flavors intensify and the cabbage softens the longer it sits in the fridge).
For the tortillas
  1. Heat a non-stick pan over medium heat.
  2. Add 1-3 tortillas (depending on the size of your pan- they shouldn't overlap) to the pan.
  3. Allow to cook for 2 minutes on each side (this keeps the tortillas from falling apart once the fillings are added without cooking in oil).
  4. Carefully remove the hot tortillas to a plate and cover with a paper towel.
  5. Continue until all 12 tortillas have been cooked.

NOTES:

Concerned about time? Prepare these tacos over the weekend and enjoy them throughout the week! They work great as a packed lunch and the flavors only intensify when allowed to sit in the fridge for a bit.

Calories

559.78

Fat (grams)

3.28

Sat. Fat (grams)

0.60

Carbs (grams)

112.14

Fiber (grams)

35.72

Net carbs

76.42

Sugar (grams)

27.64

Protein (grams)

31.98

Sodium (milligrams)

658.05

Cholesterol (grams)

0.00
These values reflect a serving size of 3 tacos per person
Did you make this recipe?
Tag @notlikemama on instagram and hashtag it #notlikemama
Created using The Recipes Generator

About the recipe:

My oh my, these tacos have been a labor of love. They were one of my first recipe creations after our switch to veganism. They started as microwaved black beans, chunks of mangos, guac, and cabbage on a tortilla. I have a thing for black beans and mangos, you see. It has taken me nearly two years to perfect each component and I couldn’t be happier with the result. The mango tomatillo salsa packs a punch with varying textures and balanced sweet/spicy flavor. The black beans, once cooked, become a texture that will actually STAY on the tortilla (very important) and get a lift from the added lime juice. And the cabbage. Oh the cabbage. It is well worth your time to make it 4-24 hours in advance to allow the flavors to meld together. I don’t know what sorcery happens when you add acid/salt and time to cabbage, but it is some dang magic. Put it all together and you have a taco you won’t want to stop eating! This recipe will make about 12 tacos, so double the recipe if your peeps are extra hungry or you pack leftovers for lunch.

RECIPE NOTES:

  1. If you’re sensitive to heat: omit the jalapeno from the salsa.

  2. To save money, use frozen mango and corn! Defrost in the microwave before adding to the salsa.

  3. The black beans will continue to thicken after removing from the heat, so don’t simmer them longer than 30 minutes.

  4. Though I use my instant pot to simmer the beans in the above video, you can use the stove top!

  5. Tomatillos can be hard to find. If you can’t find them in your local store, just leave them out. Though they make the salsa extra tasty, the salsa is still delicious without them.

If you make this recipe, let me know! Tag me on instagram @notlikemama so I can see your creation!

Happy Cooking,

Courtney

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