These smashed black bean tacos have been a family staple for nearly two decades. They’re simple, fast, cheesy, and crisp, served with a bright mango salsa. Quick to make and always satisfying.
Time to make a taco-dilla!
Crispy, cheesy smashed black bean tacos topped with a refreshing mango salsa — they come together fast and make a fun weeknight dinner everyone will enjoy.
My kids love them too.
This recipe goes way back — it even appears in my first cookbook. The inspiration came from a tiny taco spot we frequented on weekends that served perfectly simple smashed black bean tacos. It’s essentially a cross between a quesadilla and a taco, and the combination is irresistible.
I started making them at home and kept returning to the recipe so often it ended up in the book. I still make these regularly — sometimes monthly — which says a lot since I’m always testing new dishes.
What makes them great are the crispy bean edges, gooey cheese, and the sweet-spicy mango salsa. The textures and flavors — crispy, sweet, savory, cheesy — always work together, even when I swap ingredients.
They’re embarrassingly easy to make, but that’s part of the charm.
Here’s my method: drain and rinse a can of black beans, then coarsely mash them with a fork so you have a mix of smashed and whole beans. Cook them in a skillet with spices until the edges crisp and the beans are warmed through. Add cheese and let it melt slightly.
How I make them
I prefer small fajita- or street-taco-sized tortillas. Fill each tortilla with the cheesy beans, fold, and cook in a skillet with a bit of butter or oil until both sides are golden and crispy and the cheese is fully melted. You can also bake them if you prefer.
The mango salsa is especially good in season: diced mango, jalapeño, shallot, cilantro, lime juice and a pinch of salt and pepper. Let it sit for a bit so the flavors meld — the result is bright, tangy, and slightly spicy.
This recipe isn’t flashy, but it’s reliably delicious. It’s a favorite we return to time and again.
Smashed Black Bean Tacos with Mango Salsa
Crispy Smashed Black Bean Tacos with Mango Salsa
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Ingredients
Mango Salsa
- 1 ½ cups diced mango
- 1 shallot, diced
- 1 jalapeño, seeded and diced
- ⅓ cup chopped cilantro
- 2 to 3 tablespoons fresh lime juice
- kosher salt and pepper
Tacos
- 1 14-ounce can black beans, drained and rinsed
- kosher salt and pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1 cup freshly grated Monterey Jack cheese
- oil or butter for cooking
- 8 to 12 small flour tortillas
Instructions
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Combine the mango, shallot, jalapeño, cilantro, lime juice and a generous pinch of salt and pepper in a bowl. Toss to combine. You can make this a few hours ahead and chill if desired.
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In a separate bowl, toss the black beans with salt, pepper, smoked paprika, cumin and garlic powder. Use a fork to coarsely mash some of the beans, leaving some whole for texture.
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Heat a nonstick skillet over medium. Add the seasoned beans and cook, stirring once or twice, until the edges crisp and the mixture is warmed through. Sprinkle on a little cheese and let it melt.
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Transfer the beans to a plate.
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To assemble the tacos, add a small drizzle of oil or a pat of butter to the skillet. On one side of each tortilla, sprinkle cheese and add a portion of the beans. Fold the tortilla over and cook until both sides are golden and crisp and the cheese is fully melted.
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Serve immediately with the mango salsa.
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Yum yum yum.