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  • Black Bean Tacos With Mango Salsa

    Saturday, May 5, 2012

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    Vegetarian Cinco de Mayo! …a quick and healthy recipe for black bean tacos with mango salsa. The calories saved by choosing leaner and more filling ingredients than a traditional taco leave some room for a margarita…on the rocks…or maybe even a churro treat….it is a holiday after all!  🙂

    Black Bean and Mango Tacos


    Black Bean Mango Tacos Kindred-Kitchen

    © 2012 Nancy Granada Kindred Kitchen

    Black Bean Tacos With Mango Salsa

    servings: 6-8 Tacos | time: About 30 minutes

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    For the Mango Salsa:
    2 ripe mangos, diced
    1/4 red onion, minced
    1/2-1 jalapeno (depending on how much heat you like in your salsa…remember that ‘heat’ comes from the seeds and membrane of the pepper)
    1 TBSP. dried cilantro (or 2 TBSP. fresh, chopped)
    pinch of salt
    Juice of 1 lime
    1-2 TBSP. extra virgin olive oil


    For the Tacos:

    1 TBSP. canola oil
    1/2 large Spanish onion, chopped
    2 cloves garlic, chopped
    1 green pepper, chopped
    1 red pepper, chopped
    1/2 tsp ground cumin
    1 tsp. chili powder
    1/2 tsp. smoked paprika
    1/2 tsp salt
    2 cups black beans, canned (rinsed) or cooked fresh
    2/3 cups reduced fat Mexican cheese blend or reduced fat Cheddar (I used vegan cheese for this recipe and wasn’t happy with the result…so unless you have acquired a taste for animal-free ‘cheese’, don’t use it!)
    6-8 Fresh corn tortilla shells, soft and preferably organic. Wrap in aluminum foil and set aside


    For the Mango Salsa:
    Mix all ingredients and set aside while you prepare the tacos


    For the Tacos:
    Preheat oven to 400 degrees

    1. Heat the canola oil in a large saute pan (preferably cast iron)

    2. Add the onion, garlic, and peppers. Saute just until the onion and pepper starts to soften, about 5 minutes

    3. Add the cumin, chili powder, paprika and salt. Saute for 1-2 minutes

    4. Add the black beans and saute for 2 minutes making sure that the mixture is in an even layer

    5. Place the wrapped corn tortillas in preheated oven

    6. Sprinkle the cheese on top of the filling and place in oven for a few minutes just until the cheese melts and the tortillas are warmed (about 3-4 minutes)

    To assemble the tacos: place a couple of generous spoonfuls of the filling on a warmed corn tortilla. Top with a spoonful of the salsa. Serve with your favorite Spanish rice and a salad.


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