Johnson's Spicy Black Bean Tacos with Mango Salsa

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

Zesty vegetarian tacos featuring smoky black beans and a fresh mango salsa. This Mexican recipe (vegetarian), ready in about 35 minutes, pairs black beans, cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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.

Prep: 20 min Cook: 15 min Serves 6 Mexican cuisine 380 cal/serving
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Ingredients

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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.

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). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Johnson's Spicy 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 black beans from drying out.

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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