Smoky Chipotle Black Bean Tacos with Mango-Avocado Salsa and Lime Crema
These aren't your sad, last-resort vegetarian tacos — these are the tacos that meat-eaters will reach for first. Smoky chipotle-spiced black beans get mashed and crisped in a hot skillet until they develop an irresistible crust, packed with layers of cumin, smoked paprika, and a hit of adobo sauce that lingers on your palate.
The mango-avocado salsa is what takes these over the top. Sweet, ripe mango meets creamy avocado, sharp red onion, and fresh cilantro, all brightened with a generous squeeze of lime. Every bite is a symphony of smoky, sweet, creamy, and tangy — the kind of taco that makes you close your eyes and forget you're eating plants.
Pile the beans onto warm charred tortillas, heap on the salsa, and finish with a generous drizzle of lime crema. Set out extra limes and your favorite hot sauce, and let everyone build their own masterpiece.
Ingredients
- ● 2 cans black beans
- ● 2 peppers chipotle peppers in adobo
- ● 1 tsp ground cumin
- ● 1 tsp smoked paprika
- ● 1 large ripe mango
- ● 1 large ripe avocado
- ● 1/4 cup red onion
- ● 1/4 cup fresh cilantro
- ● 3 pieces limes
- ● 1/2 cup sour cream
- ● 2 cloves garlic
- ● 12 small corn tortillas
- ● 2 tbsp olive oil
- ● 1 tsp kosher salt
Instructions
- 1Make the lime crema by whisking together the sour cream with the juice of 1 lime and a pinch of salt. Refrigerate until ready to serve.
- 2Prepare the mango-avocado salsa by gently tossing the diced mango, avocado, red onion, and cilantro with the juice of 1 lime and a pinch of salt. Set aside.
- 3Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the black beans, minced chipotles with adobo sauce, cumin, smoked paprika, and salt.
- 4Using a potato masher or the back of a fork, roughly mash about half the beans, leaving the rest whole for texture. Add the juice of the remaining lime and 2 tablespoons of water.
- 5Cook the beans, stirring occasionally, until they're thick and starting to crisp on the bottom of the pan, about 6-8 minutes. Taste and adjust seasoning.
- 6Char the tortillas directly over a gas flame for 15-20 seconds per side, or warm them in a dry skillet over high heat until lightly blistered. Wrap in a clean towel to keep warm.
- 7Assemble the tacos: spoon the smoky black beans onto the charred tortillas, top generously with mango-avocado salsa, and drizzle with lime crema. Serve immediately with extra lime wedges on the side.
Nutrition Facts
| Calories | 420 |
|---|---|
| Protein | 15g |
| Carbohydrates | 58g |
| Fat | 16g |
