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!
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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