Black Bean Tacos with Charred Corn and Mango Salsa

These Black Bean Tacos are topped with easy charred corn, a tangy and spicy mango salsa with avocado and cheese for a delicious dinner.

5 from 1 vote

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Course: Dinner, Main Course

Cuisine: Mexican

Keyword: Avocado, Black beans, Cheese, Mango, Mexican, Tacos

Total Time: 30

Servings:

Place frozen corn kernels on a baking tray, toss through olive oil, salt and pepper and place under your grill (broiler) on high for 5 mins, or until starting to turn golden brown, then remove.
1 cup corn kernels, 2 teaspoon Olive oil, ¼ teaspoon salt and pepper
Peel and slice onion into wedges, and peel and chop garlic.
1 brown onion, 2 cloves garlic
Heat olive oil in a frying pan on medium high, and add onion, garlic, onion powder, cumin, paprika, brown sugar, salt and pepper, and stir for 1-2 mins until fragrant.
1 brown onion, 2 tablespoon olive oil, 2 cloves garlic, 1 teaspoon onion powder, 2 teaspoon cumin, 2 teaspoon smoked paprika, 1 teaspoon brown sugar, ½ teaspoon salt and pepper
Drain black beans and add to the pan with diced tomatoes and water and stir. Simmer for 10 mins, or until thick, then set aside off the heat. Gently mash some beans with the flat of your spoon.
800 g black beans, 400 g diced tomatoes, ½ cup water
Dice mango into ½ cm pieces and place in a bowl. Zest lime into the bowl and juice it. Toss, then drizzle over hot sauce (optional).
1 Mango, ½ lime, 1 teaspoon Hot sauce
Warm tacos in the residual heat of the oven. Slice avocado into long wedges. Grate cheese. Slice lime into quarters.
12 Mini soft tacos, 1 avocado, 100 g tasty cheese, ½ lime
Serve tacos filled with black beans, grated cheese, charred corn, avocado slices, mango lime salsa and drizzle over extra hot sauce (optional).