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    Home » Dinner

    Vegan Black Bean Tacos With Mango Salsa

    Published: Nov 17, 2022 by Poppy Hudson

    Jump to Recipe Print Recipe
    Corn tortilla with black beans, creamy sauce, cabbage and fruit salsa.
    Mango, sea purslane and jalapeno salsa.
    Mango, sea purslane and jalapeno peppers.
    Corn tortilla with black beans, creamy sauce, cabbage and fruit salsa.
    Corn tortilla with black beans, creamy sauce, cabbage and fruit salsa.

    Vegan Black Bean Tacos With Mango Salsa is an easy weeknight dinner packed with flavor. Smoky chipotle sauce smothers the black beans and dresses the crunchy shredded cabbage, while soft, warm tortillas hold it all together. Sweet and spicy fresh mango salsa makes these fast soft tacos utterly crave-worthy.

    Vegan tacos mango salsa and chipotle drizzle.
    Jump to:
    • 🏆 Top tip
    • ⭐ Why it works
    • 📋 Ingredients
    • 👩🏻‍🍳 Make ahead tips
    • 🥭 Mango salsa
    • 🌱 What is sea purslane?
    • 🥣 Creamy chipotle sauce
    • 💭 FAQ
    • 🇲🇽 More Mexican recipes
    • 📖 Recipe

    🏆 Top tip

    Make your black beans, salsa, chipotle sauce, and shredded cabbage ahead of time. Then you can warm your beans and tortillas to have dinner on the table in 10 minutes.

    ⭐ Why it works

    • Make ahead meal - for fast weeknight dinners.
    • Plant protein - from hearty, savory black beans.
    • Creamy chipotle mayo - fiery, smoky, and dairy-free.
    • Crunchy shredded cabbage is so good with soft corn tortillas.
    • Mango salsa - two tropical recipes to choose from, or use your favorite store brand.

    📋 Ingredients

    Even though these vegan black bean tacos couldn't be tastier, you can see the list of ingredients is actually quite simple. All you need to gather is:

    • Easy homemade black beans - black beans, water, salt, bay leaves.
    • Chipotle mayo - vegan mayonnaise blitzed with chipotle peppers in adobo sauce.
    • Mango salsa - make fresh with mango, jalapeno, and sea purslane or buy prepared.
    • Shredded cabbage
    • Corn tortillas

    👩🏻‍🍳 Make ahead tips

    Black beans and bay leaf for tacos.

    Putting your vegan tacos together is a snap. Just cook black beans in advance. Water, salt, and bay leaf are all you need, and full instructions for stove-top or Instant Pot cooking are in the recipe card below.

    You can even make your mango salsa and chipotle mayo and shred your cabbage ahead of time. Then you can chill everything in the fridge for up to three days.

    With everything prepped, you're ready to go for an almost instant lunch or dinner. All you need to do is pull out your corn tortillas and heat your tasty black beans.

    🥭 Mango salsa

    Mango purslane salsa.

    Originally I made this recipe just to have a way to enjoy my mango and wild-harvested purslane salsa. It's an absolute win for anyone with access to wild coastline purslane.

    I think the marriage of sweet mango, spicy jalapenos, and salty crunch in this salsa is phenomenal. This juicy trio makes these vegan black bean tacos one of my all-time favorite dishes.

    But don't worry, if you aren't able to harvest sea purslane, you can use my pineapple mango habanero salsa in its place or purchase your favorite mango salsa from the store.

    Pineapple shell filled with mango salsa.

    🌱 What is sea purslane?

    If you're thinking at this point, what the heck is this wild edible, and why should it be in the salsa for my vegan black bean tacos, let me explain.

    Sometimes called salty nibble, Sesuvium portulacastrum is a delicious wild edible found along tropical coastlines. It's so nutritious it was deemed survival food during World War II.

    Leaves of sea purslane.

    Two of its star attributes in the kitchen are a naturally salty taste and succulent crunch.

    The insanely cool thing is what happens when you mix it with sweet, silky, ripe mango and spicy jalapeno peppers to make salsa. That sweet, salty, spicy combo is fantastic on vegan black bean tacos.

    🥣 Creamy chipotle sauce

    This creamy chipotle mayo will take you all the way to taco heaven. It's SO good with black beans and shredded cabbage, and it only has two ingredients!

    1. Place one cup of vegan mayonnaise in a blender with two tablespoons of prepared chipotle peppers in adobo sauce.
    2. Blend on high until smooth. Transfer to a jar, or better yet, a squeeze bottle, and store in the refrigerator for up to a week.
    3. Drizzle it over your tacos and prepare to bliss out.
    Chipotle drizzled folded tacos.

    💭 FAQ

    Substitute for black beans?

    Vegan soft tacos made with black beans can easily be substituted with other beans. Small red Mexican beans, pinto beans, mayocoba, and Appaloosa beans all make good replacements.

    Substitute for sea purslane?

    Sea purslane is crunchy and juicy when it's raw, so lean towards crisp vegetables when substituting in a salsa recipe. You can try cucumber, jicama, sweet corn, and sweet bell peppers. Add a little salt to your salsa to compensate for sea purslane's natural salt content.

    🇲🇽 More Mexican recipes

    • Hand cut Mexican style party dip.
      Quick Homemade Salsa Fresca
    • Stack of golden black bean avocado quesadillas.
      Black Bean Avocado Quesadilla
    • Fire roasted green salsa and tomatillo recipe.
      Fire Roasted Green Salsa
    • Habanero pepper and yellow fruit salsa in two hollowed out pineapple shells.
      Pineapple Mango Habanero Salsa

    Enjoyed this post? Leave a comment, rate ⭐⭐⭐⭐⭐ it, and follow @poppyswildkitchen on Instagram. Aloha!

    📖 Recipe

    Vegan Black Bean Tacos With Mango Salsa

    Saucy Vegan Black Bean Tacos with creamy chipotle mayo, cabbage slaw, and mango salsa. Prep ahead for a fast, flavorful weeknight dinner.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    12 Soft Tacos
    Calories: 203kcal
    Author: Poppy Hudson
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    Ingredients

    Easy black beans

    • 1 cup dry black beans
    • 2 ¼ cups water
    • 1 ¼ tsp. sea salt
    • 2 small bay leaves

    Mango & sea purslane salsa

    • 1 cup diced fresh mango
    • ¾ cup sea purslane nubbins or see substitutes in recipe notes
    • 1 TB red jalapeno to taste

    Chipotle mayo

    • 1 cup vegan mayonnaise
    • 2 TB chipotle pepper in adobo sauce

    Tortillas and shredded cabbage

    • 12 six inch corn tortillas
    • 4 cups finely shredded white cabbage
    • ½ cup cilantro leaves, optional

    Instructions

    Easy black beans - stove top

    • Soak beans overnight at room temperature. Alternatively, cover beans with boiling water and soak them for one hour. Rinse and drain black beans.
    • Place beans in a pot with water, salt, and bay leaf. Bring to a boil and cook at low heat until soft. Fresh beans cook quicker than ones that have been on the shelf too long. Typically though, beans are done in an hour and a half.

    Easy black beans - Instant Pot

    • Soak beans overnight at room temperature. Alternatively, cover beans with boiling water and soak them for one hour. Rinse and drain black beans.
    • Place beans, water, salt, and bay leaves in an Instant Pot. Set the cooker to the high-pressure mode for 30 minutes. Allow pressure to release naturally before opening the lid.

    Mango salsa and shredded cabbage

    • Dice fresh mango and mince jalapenos. Wash sea purslane and remove leaves from stems.
    • Combine diced mango, minced jalapeno, and sea purslane nubbins. Refrigerate for up to three days until ready to use.
    • Shred cabbage very thin. A mandoline makes beautiful thin slaw. Alternatively, use a sharp knife. Store shredded cabbage for up to three days before making tacos.

    Chipotle mayo

    • Place mayo ingredients in a blender and process until smooth. Transfer to a jar, or better yet, a squeeze bottle if you have one. Store the chipotle mayo in the refrigerator for up to a week.

    Assemble tacos when ready to eat

    • Heat black beans and corn tortillas and keep both warm.
    • Put mango salsa, shredded cabbage, and chipotle mayo on the table with black beans and tortillas. Include a dish of fresh cilantro if desired.

    Serve

    • Let everyone build their tacos to order. Enjoy!

    Notes

    Doubling the recipe
    If you want to double the recipe for black beans, decrease the salt and use the following proportions:
    2 cups dry black beans + 4 Cups water + 2 tsp. salt + 2 large bay leaves
    Substitutes for sea purslane
    Sea purslane is crunchy and juicy when it's raw, so lean towards crisp vegetables when substituting in this recipe. You can try cucumber, jicama, sweet corn, and sweet bell peppers.
    Add salt to taste to compensate for sea purslane's natural salt content.
     

    Nutrition

    Calories: 203kcal | Carbohydrates: 16g | Protein: 4g | Fat: 13g | Sodium: 828mg | Potassium: 242mg | Fiber: 5g | Sugar: 3g | Vitamin A: 245IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 1mg | Magnesium: 38mg | Phosphorus: 75mg
    Tried this Recipe? Tag me Today!Mention @PoppysWildKitchen or tag #poppyswildkitchen!

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    1. Carmen says

      March 28, 2022 at 10:30 am

      Hi, the recipe looks great. But I’m curious where I can buy sea purslane?

      Reply
      • Poppy Hudson says

        March 29, 2022 at 1:55 pm

        Carmen,
        Good question! Because sea purslane grows wild and is predominantly a foraged food, I don't believe there are many places you can purchase it. Do you live near a seashore or have an interest in foraging wild edibles? If you aren't so lucky, you could substitute my Pineapple Mango Habanero Salsa for the purslane and mango salsa. It would go beautifully with the black beans, chipotle mayo, and shredded cabbage. Or, pick up a favorite sweet and fruity salsa from the store. Aloha!

        Reply

    Aloha!

    Photo of Poppy Hudson outdoors at the community garden.

    Hello, I'm Poppy. Delighted to meet you! I LOVE creating exquisitely delicious food from beautiful, seasonal, and exotic produce. Gardening and living in nature's paradise makes it easy. Come learn how you can feel more alive with nutritious plant-forward recipes in your own kitchen.

    Read more......

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