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Black Bean Tacos
with mango salsa / honey-lime slaw / tropical smoothie

Active: 25 min Total: 55 min
Black beans are sauteed with a flavorful spice mix for these quick and easy tacos. Top them with mango salsa and honey-lime slaw for sweet and savory flavor contrast and a little crunch.
Tags

Ingredients

Metric
Servings:
4
Black Bean Tacos:
  • Coriander, dried - 1 tsp
  • Paprika, any variety - 1/2 tsp
  • Cumin - 1/2 tsp
  • Chili powder - 1/4 tsp
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Tortillas, taco-sized corn or flour - 12
Honey Lime Slaw:
  • Honey - 2 tsp
  • Lime juice - 1 Tbsp
  • Oil, olive - 1 Tbsp
  • Coleslaw mix (sub cabbage) - 5 oz
Mango Salsa:
  • Bell peppers, any color - 1/2, diced
  • Jalapenos (opt) - 1, diced
  • Mango cubes (sub orange segments or pineapple) - 1 1/2 cup
  • Vinegar, rice - 1 1/2 tsp
Mango and Banana Smoothie:
  • Mango cubes (sub orange segments or pineapple) - 2 cups
  • Bananas - 2
  • Limes - 1/2, juice of
  • Ice cubes - 1/2 cup
  • Water (sub orange juice if you have it) - 1/2 cup

Nutrition Facts

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Prep

  1. Make slaw - Whisk together honey, lime juice and olive oil. Toss with coleslaw mix and refrigerate for 30 minutes to let the flavors come together.
  2. Bell peppers / Jalapenos - Prep as directed. (Can be done up to 5 days ahead)
  3. Spice mix - Combine coriander, paprika, cumin, chili powder, salt and black pepper. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse beans.
  5. Make smoothie - Blend all smoothie ingredients until creamy and evenly incorporated. If too thick, add a bit of water.
  6. Mango - If using frozen, defrost mango in the microwave or by soaking for a few minutes in warm water.

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Make

  1. If not already cubed, chop mango (or other fruit, if using a sub). Toss with bell peppers, jalapenos and vinegar.
  2. Season slaw with some salt and pepper.
  3. Heat a wok or nonstick saute pan over medium heat. Add cooking oil and then beans and spice mix to heated oil. Saute until beans are heated through and coated in spices.
  4. Heat tortillas according to package directions.
  5. Top tortillas with black beans and then with slaw and mango salsa. Serve with smoothie on the side and enjoy!

Nutrition Facts

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Reviews

Ratings

Original (145)
Gluten-free (7)
Paleo (16)
Vegetarian (22)

62 reviews

This was delicious! We love the meals with shrimp because they cook so quick! Rather than tossing the shrimp with the spice mix we sprinkled the spice mix on the shrimp while sauteing and it turned out fine.

By: Michelle
Posted: Nov 10, 2020
Diet: Original
0 Helpful

I loved these - though I’m coming to terms with my dislike of slaw and will likely sub that out next time. The mango was delicious! On a whim I made a sriracha mayo, which was pretty tasty. Edit: I made it again without the mayo, and used napa cabbage for the slaw - liked it just as much or better!

By: Andrea
Posted: Jul 17, 2019
Diet: Original
0 Helpful

The spice mix was super good! I still think the mango salsa could have used some red onion, but the combination of the mango and the shrimp was great nonetheless.

By: Kristin
Posted: Aug 31, 2017
Diet: Original
0 Helpful

Made this dish for dinner tonight. Whole family loved it. My kids love mango and shrimp - together it was perfect. I added some onion to the mango salsa as well. My husband needed a little of spice kick, otherwise we loved this recipe.

By: Harinder
Posted: Jul 15, 2016
Diet: Original
0 Helpful

Sautéed some garlic and onion before adding shrimp and topped tacos with sour cream.

By: Laura
Posted: Jul 12, 2016
Diet: Original
0 Helpful

Amazing! Used Argentinian Red Shrimp and pineapple. Super flavorful!

By: Marissa
Posted: Jun 12, 2016
Diet: Original
0 Helpful