Black Bean Tacos with Mango Slaw


  • Makes8 to 10 servings
Black Bean Tacos with Mango Slaw

Swapping the usual ground beef for canned beans makes these Mexican-inspired tacos incredibly quick and easy to make.


  • 1 tbsp olive oil

  • 1/2 small onion, diced

  • 1 540-mL can black beans, drained and rinsed

  • 3 ripe plum tomatoes, diced

  • 1 small red sweet pepper, diced

  • 2 tsp chili powder

  • 2 tsp ground cumin

  • 1/2 tsp salt

  • 1/2 tsp black pepper


  • 8 to 10 taco shells, warmed

  • 3/4 cup crumbled feta, or shredded cheddar

  • 2 avocados, diced

Mango slaw

  • 2 tbsp olive oil

  • 2 tbsp lime juice

  • 2 tbsp sour cream, (regular or low fat)

  • 2 cups (generous) shredded green cabbage

  • 1 mango, peeled and sliced in thin strips

  • 1/2 cup small red onion, thinly sliced

  • 1/2 cup chopped cilantro


  • First, make the taco filling: Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 3-5 minutes. Add black beans, tomatoes, red pepper, chili powder, cumin, salt and pepper. Continue to cook, stirring often, until tomatoes begin to break down and mixture becomes hot, about 5-7 minutes.

  • Now, make the Mango Slaw: In a medium bowl, whisk olive oil, lime juice and sour cream. Add cabbage, mango, red onion and cilantro, and toss to coat. Season to taste with salt and pepper.

  • Fill bottom of taco shells with black bean mixture. Top with cheese and avocado, and a healthy dollop of Mango Slaw, if you wish. Serve remaining slaw on the side.

  • Makes 8-10 tacos.

  • In 1 taco: 264 calories, 7 g protein, 16 g fat, 27 g carbs, 8 g dietary fibre, 83 mcg folate, 49 mg magnesium, 2 mg iron

This article was originally published on Jun 01, 2010

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