Crispy Black Bean Tacos with Mango Pico de Gallo
 
 
Every night should be taco night, especially if these crispy black bean tacos with mango pico de gallo are on the menu!
Yield: 12 tacos
Ingredients
  • 1 mango, peeled, pitted, and diced
  • 1 jalapeno pepper, seeded and diced
  • ½ sweet onion, diced
  • 1 pint cherry tomatoes, quartered
  • juice of 1 lime
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 1 tbsp canola oil
  • 1½ cups canned black beans, rinsed and drained
  • 4 oz queso fresco, crumbled
  • 2 tbsp minced cilantro
  • 12 (4-inch) corn tortillas
Instructions
  1. In a medium bowl, toss together the mango, jalapeno, onion, and tomatoes. Add in lime juice, salt, and black pepper. Mix again to combine. Refrigerate until ready to serve.
  2. Dry the black beans as much as possible with a paper towel. Heat the canola oil in a large nonstick skillet over medium-high heat. Add the beans to the pan and cook them, mashing with a spatula as you do, until crispy, turning the mixture over every minute or so, for about 5 minutes. Remove from the pan and place in a bowl. Toss with the queso fresco and cilantro.
  3. Heat the tortillas according to package directions. Stuff with the black bean-queso mixture and the pico de gallo and serve immediately.
Notes
Adapted slightly from Seriously Delish: 150 Recipes for People Who Totally Love Food
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/01/crispy-black-bean-tacos-with-mango-pico-de-gallo.html