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 |
