Quick Mango and Black Bean Tacos with Cilantro Lime Slaw

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

Fresh and vibrant tacos filled with sweet mango, hearty black beans, and a crunchy cilantro lime slaw for a colorful vegetarian meal. This mexican (vegetarian) ready in about 20 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, large, peeled and diced ripe mango for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 2 cups finely shredded red cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. If desired, add 1 small minced jalapeño for heat. Set aside to marinate.
  2. Step 2: In a skillet over medium heat, warm 1 can (15 oz) drained and rinsed black beans with 1 tsp ground cumin and 1/2 tsp chili powder for 5 minutes until heated through and fragrant.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  4. Step 4: Assemble the tacos by spooning the spiced black beans onto each tortilla, topping with diced 1 large ripe mango and a generous scoop of the cilantro lime slaw.
  5. Step 5: Serve immediately for a fresh, vibrant taco experience.

Frequently asked questions

How long does Quick Mango and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 20 minutes (10 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 Quick Mango and Black Bean Tacos with Cilantro Lime Slaw?

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 small corn tortillas from drying out.

Can I substitute ingredients in Quick Mango and Black Bean Tacos with Cilantro Lime Slaw?

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 Quick Mango and Black Bean Tacos with Cilantro Lime Slaw 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 Quick Mango and Black Bean Tacos with Cilantro Lime Slaw 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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