Mango Habanero Black Bean Tacos
Prep time
Total time
Recipe type: Main dish
Serves: 2
  • 1 small mango, diced
  • ¼ cup diced red onion
  • 1 diced red padrone pepper (or ¼ cup red bell)
  • Juice of 1 lime
  • Extra-virgin olive oil, for drizzling
  • Handful of cilantro, chopped
  • 1 avocado, diced
  • ¾ cup cooked black beans, drained and rinsed
  • 1-2 teaspoons mango-habanero jam or similar (see notes below)
  • 4-6 tortillas (use corn tortillas for a gluten-free option)
  • Crumbled Cotija cheese (optional)
  • Greek yogurt w/ lime & salt (optional)
  1. In a medium bowl stir together the diced mango, red onion, red pepper, lime juice, olive oil, chopped cilantro, avocado, black beans, and 1-2 teaspoons of mango habanero jam. Add a few generous pinches of salt. Taste and adjust seasonings. Chill until ready to use.
  2. Char (or warm) your tortillas, and fill with the mango mixture.
  3. Top with the Cotija cheese and seasoned Greek yogurt, if using, and serve with extra habanero jam on the side.
*If you don't have fancy jam you can just skip it. For extra kick try adding chipotle spices (either from a can of chipotles in adobo or ground chipotle powder)... or roasted jalapeƱos or habanero peppers (just don't touch your eyes after you handle them!).
Recipe by Love and Lemons at