By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
255 cal · 45 min
Mango Black Bean Tacos
Recipe GLPR4adb2094849c18
Vibrant, fresh tacos featuring seasoned black beans topped with a bright mango-cilantro salsa. These plant-based tacos are quick to prepare, naturally vegan and gluten-free when using corn tortillas, and perfect for a light lunch or dinner.
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Ingredients
20 oz black beans, canned
8 count corn tortillas
¼ cup fresh cilantro, chopped
1 Tbs jalapeño, finely diced
1 count lime, fresh
2 count mangoes, ripe and diced
2 Tbs olive oil
to taste salt
to taste black pepper, freshly ground
3½ Tbs red onion, finely diced
1 Tbs white sugar
Directions
Dice the mangoes into bite-sized pieces. Finely dice the jalapeño and red onion separately, keeping them in different bowls.
Drain the black beans in a colander and rinse thoroughly under cold water until the water runs clear.
In a small bowl, combine the diced mangoes, most of the fresh cilantro, 1 tablespoon of the diced red onion, the juice of 1 lime, and white sugar. Stir gently to combine and set aside.
Heat olive oil in a large skillet over medium heat. Add the rinsed black beans, remaining diced red onion, and diced jalapeño.
Cook gently for 8-10 minutes, stirring carefully with a spatula to avoid breaking up the beans, until the onion and jalapeño are softened. Season with salt and pepper to taste. Remove from heat.
Warm the corn tortillas in a dry skillet or over an open flame until pliable and lightly charred, about 30 seconds per side.
Assemble the tacos by layering the warm black bean mixture on each tortilla, then topping with a generous spoonful of the mango-cilantro salsa. Serve immediately.
Comments
Every ingredient is stocked routinely at all six Charlotte chains, and the cost per serving lands around $1.50–$2.00, driven by the mango rather than anything else. The stated 45 minutes is honest for someone comfortable with a knife; the real time for an average home cook hits 50–55 minutes once you account for mango cutting and bean heating. This is a weeknight-friendly, vegetarian dish that reheats fine in a skillet the next day and leans into what's available locally—black beans and corn are staples, cilantro and jalapeños stock year-round—though peak mango season (spring through early summer) keeps costs down compared to winter.
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