Black Bean, Mango, and Guacamole Tacos


For the beans:

  • (1) 15 oz. can black beans, *do not drain
  • 1 tablespoon olive oil
  • 1/2 small red onion, diced
  • 2 cloves garlic, minced
  • 1 sprig cilantro
  • 1/2 teaspoon crushed red pepper
  • Salt, to taste

For the mango:

  • 1 large, ripe mango, chopped into bite sized pieces
  • 1 teaspoon fresh lime juice

For the Guacamole:

  • 2 large ripe avocados, pitted and smashed
  • 2 teaspoons fresh lime juice
  • 1 small jalapeño pepper, seeds removed, minced
  • Salt, to taste

Remaining ingredients:

  • 6 flour or corn tortillas
  • cilantro, chopped (optional)
  • scallions, chopped (optional)
  • Sour cream and hot sauce, for serving


For the beans:

  1. Add oil to a small saucepan and heat over medium flame. Add onion and sauté for 5-6 minutes, or until onions have softened. Add garlic, cilantro, and pepper; cook for 1 minute, or until garlic is fragrant. Add beans and bean liquid, stir, and simmer for about 10 minutes, or until sauce has thickened. Remove cilantro sprig before serving beans.

For the mango:

  1. Place mango in a small bowl. Toss with lime juice; set aside.
  2. For the guacamole:
  3. Place avocados, lime juice, and jalapeño peppers in a small bowl. Lightly smash the ingredients together, and add salt as needed.


  1. Scoop a 1/4 cup of beans into the tortilla shell, then add mango, and guacamole. Top with scallions, cilantro, and sour cream, if using. Serve at once!