Johnson's Spicy Black Bean Tacos with Mango Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Zesty vegetarian tacos featuring smoky black beans and a fresh mango salsa, honoring the second most common surname in U.S. census records. This mexican-inspired mexican (vegetarian) ready in about 35 minutes blends (15 oz each) black beans, cumin, smoked paprika into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 3.7 (12 ratings) Prep: 20 min Cook: 15 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse both cans of black beans, then transfer to a medium saucepan. Add 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp salt. Cook over medium heat for 8-10 minutes, stirring occasionally, until beans are heated through and slightly thickened.
  2. Step 2: Dice 1 ripe mango into 1/4-inch cubes, then combine with 1/2 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and the juice of 1 lime in a small bowl. Season with a pinch of salt and set aside to marinate while preparing beans.
  3. Step 3: Heat 1 tbsp olive oil in a skillet over medium heat. Warm 12 corn tortillas one at a time for 30 seconds per side until pliable and lightly toasted.
  4. Step 4: Spoon 2/3 cup of the warm black bean mixture onto each tortilla, then top with 2 tbsp mango salsa and 1/4 diced avocado per taco. Garnish with thin slices of 1 jalapeño for heat.
  5. Step 5: Serve immediately with extra lime wedges on the side for squeezing over the top.

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Frequently asked questions

How long does Johnson's Spicy Black Bean Tacos with Mango Salsa take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Johnson's Spicy Black Bean Tacos with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Johnson's Spicy 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 Johnson's Spicy Black Bean Tacos with Mango Salsa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Johnson's Spicy 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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