Fast and fresh Mini Black Bean Tacos with Mango Pico de Gallo, a fabulous midweek meal!
Admittedly, I am a meat eater. A big-time carnivore. I can man-handle a thick juicy steak as well, if not better, than any burly man I know.
Before you start to worry, let me state that we do eat plenty of vegetables. However, not too many of our meals are made up of produce alone. There is nearly always a slab of meat somewhere on the dinner table in our house.
Yet that all changed about a year ago…
One evening, Lt. Dan ordered takeout tacos after a long busy day. He requested several steak tacos, several shrimp tacos, and a handful of chicken tacos. When he returned home and dumped the bag of foil wrapped tacos out on the counter, we discovered he must have received someone else’s bag, because every taco there was black bean!
I sneered skeptically at the black bean tacos, then looked at Dan’s tired exasperated face. No, I was not going to ask him to leave the house again and exchange all the reject tacos with those we ordered. I just couldn’t do it.
It would be a meatless dinner that night. I swallowed my sigh of disdain and opened a foil wrapper.
Surprisingly (maybe only to me) the black bean tacos were marvelous! Hearty, full of flavor, and just as satisfying as the steak tacos we ordered. I couldn’t believe my tastebuds.
Ever since that meatless night of mixed emotions and discovery, I have craved and even ordered black beans tacos, on purpose.
And the biggest surprise of all, I have even started making my own black bean tacos at home.
Today’s Mini Black Bean Tacos with Mango Pico de Gallo Recipe is a quick and easy vegetarian meal my whole family loves.
This simple sauté of black beans, garlic and green chiles is a fabulous base for these itty-bitty tacos, made with Old El Paso’s brand new MINI Tortilla Boats!
If you love Old El Paso’s classic stand-and-stuff soft tortilla shells, you are going to go nuts over these tiny tortilla boats. They are curved to stand up and hold in fillings, yet are small enough for kiddie portions and appetizers.
So darn cute, I can’t stand it!
I topped the zesty black bean and green chile mixture with a simple 3-ingredient Mango Pico de Gallo, a slice of avocado, and a little dollop of sour cream.
Best of all, these Mini Black Bean Tacos with Mango Pico de Gallo take such a short time to make you can have them as often as you like.
And I’m pretty sure no one will complain about the lack of meat!
As mentioned, these little cuties can be served as a main course on family taco night, as a lunchbox item for back to school, or as a party snack.
Plan to serve 3-4 Mini Black Bean Tacos with Mango Pico de Gallo as a main course, and 1-2 per person as a party snack.
Whether it’s Meatless Monday, Taco Tuesday, or any other night of the week, these Mini Black Bean Tacos with Mango Pico de Gallo will hit the spot.
Mini Black Bean Tacos with Mango Pico de Gallo
Yield: 12 mini tacos
Prep Time:15 minutes
Cook Time:10 minutes
Mini Black Bean Tacos with Mango Pico de Gallo – A fast and fresh vegetarian meal you’ll make again and again!
- 2 – 15 ounces cans black beans, drained
- 4.5 ounce can Old El Paso Chopped Green Chiles
- 2 tablespoon butter
- 1 garlic clove, minced
- 3/4 teaspoon ground cumin
- 1 ripe mango, peeled and diced
- 1/3 cup diced red onion
- 3 tablespoons chopped cilantro leaves
- 1 ripe avocado, peeled and sliced
- 1/4 cup sour cream
- 1 package Old El Paso’s brand new MINI Tortilla Boats
- Preheat a large skillet to medium heat. Add the butter to the skillet, and once melted add the garlic. Saute the garlic for 1 minute, then add the Old El Paso Chopped Green Chiles and cumin. Stir and saute for 1 minute. Stir in the black beans and 3 tablespoons water. Salt and pepper to taste. Saute for 6-8 minutes, stirring occasionally. Then remove from heat.
- Meanwhile, mix the diced mango, red onion, and cilantro in a small bowl. Sprinkle with salt and pepper and toss.
- To serve: Spoon the warm black beans into the Old El Paso Mini Taco Boats. Spoon the Mango Pico de Gallo over the top and place once slice of avocado in each little taco. Then dollop a little sour cream on each taco and enjoy.
Yield: 12 mini tacos, Serving Size: 2
- Amount Per Serving:
- Calories: 345 Calories
- Total Fat: 13.3g
- Saturated Fat: 4.6g
- Cholesterol: 7mg
- Sodium: 386mg
- Carbohydrates: 48.3g
- Fiber: 9.5g
- Sugar: 6g
- Protein: 10.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.