Mango Habanero Black Bean Tacos

Mango & habanero make the BEST addition to these easy black bean tacos. Sweet, spicy & just 10 ingredients, they're a fresh, fun weeknight dinner.

mango habanero black bean tacos

I love a good mango salsa. (I mean, who doesn’t?) It’s so fun and versatile – some of my favorite additions have been roasted jalapeños, smoked paprika, diced avocado, and even sesame & ginger. Today, I’m stirring in some mango habanero jam to make a sweet, juicy, and spicy filling for easy black bean tacos.

Black bean tacos recipe ingredients

These black bean tacos really couldn’t be easier – just chop and mix your ingredients – salsa, avocado, black beans, etc., and stuff them into a tortilla. (Add cheese if you want, but these are plenty flavorful without).

mango habanero black bean tacos ingredients

Black Bean Tacos Variations

If you can’t get your hands on a good mango habanero jam, not to worry! Try any of these variations:

  • Add chipotle spices to your mango salsa. You could use a spoonful of the adobo sauce from a can of chipotles in adobo or a sprinkle of chipotle powder.
  • Add roasted jalapeños or habaneros or even a squeeze of sriracha for kick.
  • Use any sweet/savory jam – I’ve seen spicy peach jams at farmers markets and Whole Foods, and something along those lines would work well here.

As it stands, this recipe for black bean tacos is pretty simple. Feel free to dress it up with romaine lettuce for crunch, fresh corn, or chipotle sauce. You could even use another fruit in place of the mango – peaches would be divine. Next time I might switch things up by adding a grilled piece of halibut or salmon.

mango habanero black bean tacos filling

What to Serve with Black Bean Tacos

Make these tacos part of a larger meal by serving them alongside guacamole, salsa, mini stuffed peppers, or grilled avocado.

And, as is the case with any taco recipe, you can’t go wrong with a margarita to drink. Try my classic margarita, watermelon margarita, or jalapeño margarita!

Black bean tacos with mango habanero salsa

If you love these black bean tacos…

Try these many-veggie tacos, these tofu “fish” tacos, or these breakfast tacos next!

5.0 from 6 reviews

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 jalapeños or habanero peppers (just don't touch your eyes after you handle them!).




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Rate this recipe (after making it):  

  1. mango habanero jam!? delicious! is this the next pepper jelly? which I love with a little cream cheese! thanks for sharing!

    • jeanine

      it’s pretty awesome, I’ve gotta say 🙂 It would definitely be delicious with a little cream cheese.

  2. Jessica

    We had this tonight and it was fantastic! We have eaten the last 7 meals or so exclusively from your website and have been thrilled with the large majority! We especially loved the sweet potato pear soup, the quinoa and kalamata olive salad, and the wheat berry and mushrooms with mirin. So, yummy!

  3. Lea Andersen

    PERFECT! I’ll be trying this for my son, he loves mango and I bet he would like it as bread spread. This is a big help!

  4. Greg from

    Love the mango salsa!!! Yummm!!

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  5. Thanks for the warning on touching eyes after handling peppers – I have fallen into that before! These tacos look DELICIOUS, and super flavorful even without meat or cheese!

  6. Yep, what’s there not to love about mango salsa? Or mango anything? Or salsa any style? Mixed with black beans in a taco is marvelous idea. You get points!

  7. Delea

    Do you think the mango salsa could be made in advance? I’m going camping next weekend and would love to take some!

    • jeanine

      yep, definitely! It needs to be chilled, but would be fine in a cooler. If you’re going to add avocado, bring it separately and slice/mix it in just before you eat it.

  8. Pat

    Where do you get your tortillas? They look more like pita bread yum! What brand and store please,
    Thank you this looks delicious 😉

    • jeanine

      I just tried these for the first time (they’re delicious), a local brand called Paqui ( I got them at Whole Foods, but I’ve seen them all around Austin (I’m not sure if they’re sold outside of Texas).

  9. Yum! Mango salsa is, in my opinion, the superior salsa and black beans are the best beans (sorry, pinto!). This looks amazing.

    • jeanine

      thanks! peaches or pineapple would be a good sub…

  10. I love a good mango salsa too, and you can never go wrong with black beans, avocado, and mango. One of my all-time fav combos!

    • jeanine

      definitely one of my top 5 combos 🙂

  11. Ileana from

    Ooh! I’ve had apricot-habanero jam in the fridge for sandwiches and biscuits, and I love it. A mango version sounds great!

    • jeanine

      ooh, sounds like a delicious sandwich spread!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.