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Black Bean Tacos with Mango Salsa
and asparagus

Active: 35 min Total: 35 min
These tacos get a boost of flavor from tangy ginger-spiced mango salsa and are packed with protein thanks to black beans and avocados. Enjoy the tacos with lemony asparagus on the side.


Mango Salsa:
  • Jalapenos (opt) - 1/2 , diced
  • Ginger, fresh - 1/2 tsp , grated
  • Cilantro (opt) - 1 Tbsp , chopped
  • Mango, fresh - 1 , chopped (sub frozen mango or frozen pineapple, defrosted and chopped)
Black Bean Tacos with Mango Salsa:
  • Bell peppers, any color - 2 , diced
  • Beans, black (14 oz / 397 g) - 2 cans , drained and rinsed
  • Avocados - 2 , sliced
  • Oil, cooking - 1 Tbsp
  • Chili powder - 1/2 tsp
  • Cumin - 1/2 tsp
  • Tortillas, taco-sized corn or flour - 12
Lemony Asparagus:
  • Asparagus - 1 bunch , ends trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp


  1. Bell peppers / Jalapenos / Ginger - Prep as directed. Combine jalapenos and ginger. (Can be done up to 5 days ahead)
  2. Asparagus / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  3. Mangos - If using fresh mango, peel and chop. If using frozen, defrost in the microwave and chop.
  4. Beans - Drain and rinse.
  5. Avocados - Slice avocados.

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  1. Heat a skillet with oil (the portion for the tacos) over medium-high heat. Add bell peppers to heated oil and saute until starting to turn golden (but still a bit crunchy), 2 to 3 minutes. Add beans, chili powder and cumin with some salt. Saute until spices are fragrant and beans are warmed through, ~2 minutes more. Set beans aside, wipe out pan and return to heat.
  2. Add oil (the portion for the asparagus) to heated pan. If asparagus spears are too large to fit in the skillet, cut them in half. Add asparagus to heated oil with a pinch of salt. Saute until asparagus is tender, 4 to 8 minutes (depending on how thick the spears are). Squeeze lemon juice over top.
  3. While asparagus cooks, toss together mango, jalapenos, ginger and cilantro.
  4. Heat tortillas according to package directions.
  5. Fill tacos with black bean / bell pepper mixture, avocado slices and mango salsa. Serve with asparagus on the side. Enjoy!



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