These vegan black bean and mango tacos are loaded with protein and take 15 minutes to make. They are perfect for a quick Mexican dinner. Turn it into a black bean mango salad for a refreshing summer side dish.  Linking up with Annemarie, Farrah, and Esther for Foodie Friday.

This weekend is Cinco de Mayo and it’s finally starting to feel like summer here in Chicago!  Since this has been a never-ending winter, I plan to celebrate the holiday and warm weather with a refreshing Mexican-themed dish.  I’ve been on a big mango kick lately so these black bean and mango tacos came to mind immediately.

Like I’ve mentioned before, mangos are high in Vitamin A and C.  Both are important for athletes to maintain a healthy immune system, and some studies have shown that Vitamin C after an ultramarathon (like I ran on Earth Day) can help recovery!  Black beans are a plant-based protein powerhouse.  One cup has 15g of protein!  Athletes should eat aim to eat more beans because they are rich in vitamins and minerals have been shown to help lower cholesterol.

Dice the mangoes and mix with a can of black beans.  Add some minced red onion, jalapeño, and finely chopped cilantro.  Squeeze in some lime juice, add a pinch of salt and toss for the black bean mango salad.  Plate on some corn tortillas for the easiest and juiciest black bean and mango tacos ever.  Taco Tuesday just got a whole lot easier.  These sweet tacos are vegan and gluten free if you use corn tortillas.

If you try this recipe, let me know!  Rate it, leave a comment, take a picture and tag @Rabbitfoodruns on Instagram.  I’d love to see how you enjoy your black bean and mango tacos! 

Buen provecho,

Becca

Print Recipe

Black Bean and Mango Tacos

These black bean and mango tacos have a ton of plant-based protein, fiber and Vitamin C. They are an easy vegan dinner recipe to make in less than 15 minutes.

Course

Main Dish

Cuisine

mexican

Cook Time

15 minutes

Servings

people

Ingredients

• 2 ripe mangos
• 1 15 oz can black beans *Or sub 1 1/2 c cooked black beans
• 1/3 cup chopped cilantro
• 1/4 cup diced red onion
• 1 tbsp minced jalapeño
• 1 lime
• 1 tsp sea salt
• 8 small corn tortillas

Course Main Dish Cuisine mexican Cook Time 15 minutes Servings people Ingredients 2 ripe mangos 1 15 oz can black beans *Or sub 1 1/2 c cooked black beans 1/3 cup chopped cilantro 1/4 cup diced red onion 1 tbsp minced jalapeño 1 lime 1 tsp sea salt 8 small corn tortillas

Instructions

1. Drain and rinse the black beans and add to a large bowl. Peel the mangoes. Carefully slice in half along the pit. Cut the mango flesh into 1/2-inch cubes and add to the large bowl.
2. Chop the cilantro, dice the onion and mince the jalapeño. Add to the bowl with the mangoes and black beans. Add the sea salt and the juice from the lime. Toss to mix.
3. Warm the corn tortillas on a griddle. Top with the black bean and mango salad and enjoy!

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