Zesty Mango and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh and vibrant tacos combining sweet mango, smoky black beans, and crunchy cilantro lime slaw wrapped in warm corn tortillas. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free option), ready in about 20 minutes, pairs black beans, canned and drained, ripe mango, diced, corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 5 min Serves 4 Mexican cuisine 250 cal/serving

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Ingredients

1 can (15 oz) black beans, canned and drained
1 large (about 1 cup diced) ripe mango, diced
8 small corn tortillas
2 cups green cabbage, shredded
1/2 cup fresh cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 small jalapeño, finely diced (optional)

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Instructions

Step 1: In a medium bowl, toss 2 cups shredded green cabbage with 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, and 1/4 tsp salt. Mix well to create the cilantro lime slaw; set aside to marinate for 10 minutes.
Step 2: In a separate bowl, combine 1 can (15 oz) drained black beans with 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Gently mash about half of the beans with a fork to create a slightly chunky texture.
Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side until pliable and slightly toasted.
Step 4: Assemble each taco by spreading 2-3 tbsp of the seasoned black beans on the tortilla, topping with 2 tbsp diced ripe mango, and a generous portion of the cilantro lime slaw. Add finely diced jalapeño if using for a spicy kick.
Step 5: Serve immediately with extra lime wedges on the side.