These Tropical Mango and Black Bean Tacos are sure to please meat eaters and vegetarians alike. Black beans are the base…add mango salsa…drizzle tropical coconut cream.
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My husband and I are a big fan of Tacos…beef tacos, fish tacos, seafood tacos (like these scallop tacos or these lobster tacos), chicken tacos, spaghetti squash tacos, breakfast tacos and even dessert tacos.
In my quest to reduce the amount the red meat (did I mention that my hubby is a huge red meat eater), I try to come up with meals that are hearty and satisfying.
What better way to switch gears than with these Tropical Mango and Black Bean Tacos?
Did I mention they’re topped with mango salsa?! It doesn’t get much better than that! The sweet and tangy mango salsa complements it perfectly. And the spicy yogurt sauce will make you forget about adding sour cream to your taco!
I have two warnings though. First, these are a little messy. Okay, maybe really messy. Just have a handful of napkins on the table before you dig in! Second, they are addicting. My husband ended up eating 5 and that’s after he said that he wasn’t very hungry. I had 3 myself and I usually am only good for two.
Tropical Mango and Black Bean Tacos (Vegetarian)
For the Tacos:
20 oz. black beans (about 1 1/2 cans)
3 tablespoons diced red onion
1 tablespoon coconut oil
salt and pepper
Corn tortillas or Taco shells
For the tropical coconut cream:
1/3 cup coconut milk
2/3 cup Greek yogurt (I used plain goat’s milk yogurt)
2 Tablespoons mascarpone cheese, softened
1 teaspoon palm sugar
3 teaspoons of green chilis
For the Mango Salsa:
2 mangoes, diced (fresh or frozen)
1 Tablespoon of red onions, diced
1 lime, juiced
a handful of fresh cilantro
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For the taco mixture:
Drain and rinse the black beans. Saute black beans, red onion, and jalapeno in coconut oil and season with salt and pepper. Saute gently because the beans will “mush” easily. When onions and jalapenos have softened, remove mixture from heat and place in serving bowl.
For the toppings:
To make the mango salsa, combine mangos, 1 tablespoon red onion, fresh cilantro, and juice of 1 lime in a small bowl. Set aside.
In another small bowl, whisk together the coconut milk, yogurt, mascarpone cheese, sugar and green chillis. Set aside.
To assemble, layer the black beans and mangoes on a warmed corn taco shells (or tortillas). Drizzle with tropical cream and enjoy!