Vegan Black Bean Tacos

Simple and healthy vegan black bean tacos with mango salsa! With smoky black beans, a sweet mango salsa and crunchy red cabbage! Colorful and fresh!

Andddd I’m back! With these smoky black bean tacos with mango salsa!

Well, it’s not like I was gone all that long. More like Wednesday’s normal recipe post didn’t happen because my parents were here visiting! And spending time with them versus staring at my computer screen seemed like the best decision. Yes, yes indeed.

A white plate with two Vegan Black Bean Tacos with bowls of salsa and cabbage to the side.

Anyway, the post I was planning on putting up last week is getting pushed back to another time because um hello, Cinco de Mayo is this week and I just absolutely had to squeeze in one mexican recipe! Essential with a capital E.

Here’s what I’m thinking. This Thursday you should whip yourself up a batch of these tacos and mayyybe some fresh margaritas. Oh! Oh! And some chips and salsa (obviously). Best. Holiday. Ever.

So let’s discuss today’s recipe, yes? We’re talking simple, 35-minute tacos that don’t require you to turn on the oven (because holy smokes has it been hot here lately! I can’t handle the heat. I just can’t.).

But back to the tacos. We have a softly smoky black bean filling (and by softly I mean not over the top!) … a super fresh, sweet and tangy mango salsa … and some just barely cooked red cabbage for a bit of crunch and color. Yes to the yes. Taco happiness right here.

A bowl of mango salsa, and then a plate with two Healthy Black Bean Tacos.

Tips & Tricks For These Vegan Black Bean Tacos

  1. For the diced mango – about 2 to 3 normal medium-sized mangoes will give you the amount needed. If you can only find the smaller ataulfo mangoes, it will take a bit more (our store was only carrying these for a few weeks and not the regular kind for whatever reason).
  2. Use the lower amount of minced chipotle for less spicy / smokiness and the higher for more! I use the full 3 teaspoons and don’t think it’s too much but it will depend on your preference.
  3. The beans will have some liquid after cooking, so use a slotted spoon to get rid of any excess. The mixture does thicken quite a bit as it cools down (and then you won’t need the slotted spoon).

And now, it’s time for me to go find some chips and salsa. Oooo and some guac. Definitely some guac.

A white plate with two Vegan Black Bean Tacos with limes and cilantro scattered around.

Additional Vegan Dinner Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Vegan Black Bean Tacos

Vegan Black Bean Tacos

Yield: about 5 to 6 servings
Prep Time: 23 minutes
Cook Time: 12 minutes
Total Time: 35 minutes

Simple and healthy vegan black bean tacos with mango salsa! With smoky black beans, a sweet mango salsa and crunchy red cabbage! Colorful and fresh!


For the filling:

  • 2 (15 ounce) cans black beans, drained but NOT rinsed
  • ⅓ cup low-sodium vegetable broth
  • 3 cloves garlic, minced
  • ¼ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 2 to 3 teaspoons minced chipotle peppers in adobo sauce
  • ¼ cup loosely packed cilantro, chopped
  • 1 tablespoon olive oil
  • 3 cups thinly sliced red cabbage
  • salt and pepper, for sprinkling

For the salsa:

  • 1 ¾ cups diced fresh mango
  • ¼ cup thinly sliced green onion
  • 1 small jalapeno, seeded and minced
  • ½ cup loosely packed cilantro, chopped
  • 1 medium avocado, pitted and diced
  • juice of ½ a lime (or to taste)
  • 1 teaspoon olive oil
  • ¼ teaspoon salt

For serving:

  • tortillas of choice, warmed if desired
  • pepita seeds or chopped walnuts


For the filling:

  1. Add the black beans, broth, garlic, salt, cumin, paprika, chipotle pepper and cilantro to a medium saucepan. Mix to combine. Set the pan over medium high heat and bring to a simmer. Reduce the heat and let simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly. Remove from the heat. Taste and add additional salt as needed (the amount will depend on the beans / broth that you use).
  2. Meanwhile, set a medium skillet over medium heat. Add in the olive oil. When warm, add in the cabbage and a good sprinkle of salt and pepper. Cook, tossing frequently, for about 2 minutes, until softened slightly but still crisp. Remove from the heat and transfer to a bowl.

For the salsa:

  1. In a medium bowl, mix together all the ingredients for the salsa. Taste and adjust the seasonings as desired.

To serve:

  1. Spoon some of the black beans onto a tortilla (using a slotted spoon to get rid of excess liquid). Top with some of the cabbage, the salsa and a sprinkle of nuts!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 525mg Carbohydrates: 56g Fiber: 9g Sugar: 15g Protein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice. Nutrition info will vary depending on what tortillas you use.