Crispy Smashed Black Bean Tacos with Mango Salsa.
These smashed black bean tacos have been a staple dinner for us for almost two decades. They are super simple and easy, melty and cheesy, served with juicy mango salsa. They are so quick and delicious!
It’s time to make a taco-dilla!
These smashed black bean tacos are so crispy and cheesy, topped with a juicy and refreshing mango salsa that is just delightful. They come together incredibly quickly and make such a delicious fun dinner idea.
It’s a dish that my kids love too!
Now this is throwing it WAY back. If you have a copy of my very first cookbook, Seriously Delish, then you will recognize this recipe. It’s one of the ones that made it into the book (after testing hundreds!) and there was a very good reason for it.
Back then, we had a cute little taco place that we’d frequent on the weekends. They made the best best best quick and easy tacos and black bean smashed tacos were one of them.
Think – a quesadilla meets a taco.
The combo was so delish that I started making it at home. And I made it so many times that then my own recipe ended up in the first book.
And it’s still one that I make consistently today – sometimes even once a month.
Over here, that’s rare because I am always testing new recipes and coming up with new ideas. For there to be a recipe that I’ve made constantly for 15 years? You know it’s a good one!
The thing is though: it’s embarrassingly easy. Like so easy!
I think the thing that makes it so good are the crispy edges of the beans combined with the melty cheese and sweet and spicy salad. This combo is something that always works for me, even if I change out the ingredients. Crispy, sweet, savory, cheesy – you can’t go wrong.
Here’s how I make them!
First, I drain and rinse a can of black beans. Then, I use a fork to coarsely mash them up. You want a nice mix of smashed beans and whole beans here, but there is no wrong way to do it.
Next, I cook those beans in a skillet with some spices so the edges get crisp and the beans are warm. After that, I top them with some cheese and let it get a little melty.
I like to use smaller tortillas for this – think fajita or street taco size tortillas. I fill each of those with some black beans and cheese and then cook them in a buttery skillet until they are crispy and crunchy.
The outside of the tortilla gets SO deliciously crisp. And another option is that you can bake these, using the same method I use for my giant baked quesadillas.
The mango salsa tastes amazing this time of year. Juicy mango, jalapeno, cilantro, lots of lime, some red onion – when it’s all mixed together and sits for a little – oh my gosh. SO much flavor.
This recipe seems like absolutely nothing. It’s not groundbreaking but it’s one that we make over and over again. One that is always a winner.
Smashed Black Bean Tacos with Mango Salsa
Crispy Smashed Black Bean Tacos with Mango Salsa
Ingredients
mango salsa
- 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
tacos
- 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
- Combine the mango, shallot, pepper, cilantro, lime juice and a big pinch of salt and pepper in a bowl. Toss well. You can make this a few hours ahead of time and store it in the fridge if needed.
- In a bowl, toss the black beans with salt, pepper, paprika, cumin and garlic. Use a fork to mash and smash some of the beans coarsely. You also want some whole beans!
- Heat a nonstick skillet over medium heat. Add the black beans and cook, tossing once or twice, until the edges are crisp and everything is warm. Sprinkle on a little bit of the cheese and let it melt.
- Transfer the beans to a plate.
- To make the tacos, use the same skillet. Add a drop of olive oil or butter. On one side of each tortilla, sprinkle on some cheese and add some beans. Fold the tortilla over and cook it in the hot skillet, until both sides are golden and crisp and all the cheese is melted.
- Serve with the mango salsa!
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Yum yum yum.
