Grilled Avocado & Black Bean Tacos with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Savory grilled avocado slices and black beans nestled in warm corn tortillas, topped with a sweet and tangy mango salsa for a vibrant Mexican-inspired dinner. This mexican (vegetarian) ready in about 25 minutes pairs avocado, olive oil, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (11 ratings) Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan over medium heat. Brush 2 ripe avocados (halved and pitted) with 1 tbsp olive oil, then season with 1/2 tsp cumin and 1/4 tsp chili powder.
  2. Step 2: Grill the avocado halves cut-side down for 3-4 minutes until grill marks appear and they are slightly softened, then flip and cook for another 2 minutes.
  3. Step 3: In a bowl, combine 1/2 cup diced mango, 1/4 finely diced red onion, 1/4 cup fresh cilantro (chopped), 1 juiced lime, and 1/4 tsp salt to make the salsa.
  4. Step 4: Warm 4 corn tortillas in a dry skillet for 30 seconds per side.
  5. Step 5: Assemble the tacos: place a grilled avocado half on each tortilla, top with 1/2 can (15 oz) black beans (rinsed and drained), and spoon 1/4 cup mango salsa over the top.

Frequently asked questions

How long does Grilled Avocado & Black Bean Tacos with Mango Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Avocado & Black Bean Tacos with Mango Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado from drying out.

Can I substitute ingredients in Grilled Avocado & Black Bean Tacos with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Avocado & Black Bean Tacos with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Avocado & Black Bean Tacos with Mango Salsa vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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