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Crispy Blackbean Japaleno Tacos

Nicole Kearsley
This "Taco Tuesday" delight won't fail to impress. Yum, I love Tuesdays.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2


  • 1 Avocado diced
  • 1 Mango diced
  • 1/2 ounce Fresh Cilantro chopped
  • 1 Lime
  • 1 tablespoon Onion chopped
  • 1 Jalapeño
  • 3 Cloves Garlic
  • 1 can Black Beans rinsed and drained
  • 1 teaspoon Ground Cumin
  • Tortillas Shells
  • 1/2 teaspoon Chili Powder
  • 4 ounces Shredded Red Cabbage
  • 2 tablespoon Vegan Sour Cream


  • In a medium bowl, combine half the chopped cilantro, diced avocado, half the diced mango, chopped onion, the juice from half the lime and a pinch of salt. Stir to combine.
  • Halve the jalapeno and remove the seeds. To a blender, add the remaining mango, cilantro, lime juice, 1 garlic clove, half of the jalapeño, 1 tbsp olive oil, and 1 tbsp water. Blend cilantro sauce until smooth, taste, and season with salt.
  • In a medium bowl, toss the red cabbage with just half of the cilantro sauce and a pinch of salt.
  • Mince the remaining garlic and jalapeño. Place a large nonstick skillet over medium heat with 2 tsp olive oil. Add the minced garlic, minced jalapeño, and cumin, and cook until fragrant, about 1 minute. Add the black beans and a pinch of salt and mash with the back of a fork. Add ½ cup water and cook until beans have thickened about 2 to 3 minutes. Transfer the black beans to a bowl.
  • Rinse and dry the skillet and return to medium-high heat with 1 tbsp olive oil. Spoon 2 tbsp black beans onto one side of each tortilla and fold in half. Cook until crispy, about 1 minute per side. Repeat with the remaining tortillas. Sprinkle crispy tacos with chili powder and salt.
  • Fill black bean tacos with dressed red cabbage, mango avocado salsa, and dollop with sour cream.


CREDIT: Recipe adapted from Purple Carrot.