These Chili Lime Black Bean Tacos are perfect for a fresh and fun weeknight dinner! They're packed with flavour and are topped off with mango salsa for that classic sweet and spicy combo!
Whether it's taco Tuesday, or any other day of the week, these are a total crowd pleaser! They're are spiced up with chile lime seasoning and curry powder, and topped with homemade mango salsa for a flood of irresistible flavours! They're also completely vegan, gluten-free and are made with whole, fresh ingredients. I used coconut flour tortillas for these tacos and could not have been happier with how they turned out! That subtle hint of coconut blends incredibly with the sweet and spicy flavours of these tacos. This is a staple weeknight meal that you won't want to miss out on!
Tips to Make this Recipe Perfectly
I found that heating the tortillas in a pan over low-medium heat was the best way to warm them. This also helped them keep their shape, while still remaining soft and not cracking.
When cooking the black beans, sauté them just gently to ensure that they keep their structure and to prevent them "mushing" together.
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📖 Recipe
Chili Lime Black Bean Tacos
Ingredients
- 1 16oz can black beans (drained and rinsed)
- 1 teaspoon Trader Joe's chile lime seasoning
- 1 tablespoon lime juice
- ½ teaspoon curry powder
- 6-8 tortillas (I used the coconut flour tortillas)
- Mango Salsa
- Mango chutney (Optional)
Optional Toppings:
- Shredded cabbage
- Avocado
- Mixed Greens
- Corn
- Sriracha
Instructions
- Sauté black beans with chile lime seasoning, curry powder, and 1 tablespoon lime juice. Sauté gently and with a touch of olive oil to keep beans from "mushing." Remove from heat once warmed.
- Build your tacos! Toast tortillas and spread ½ tablespoon of mango chutney on each. Fill tacos with black beans, shredded cabbage, mango salsa, sliced avocado, and cilantro. For spicier tacos, top with sriracha drizzle and a little extra chile lime seasoning.
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