Vegan Mini Tacos with Mango Salsa
Zingy, juicy vegan mini tacos stuffed with savory filling and topped with fresh mango salsa—perfect for parties, girls' night, or snack royalty.
Ingredients
For the Tacos:
- 12 mini corn tortillas
- 1 tbsp olive oil
- 1 cup canned black beans drained, rinsed
- 1/2 cup cooked corn
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Mango Salsa:
- 1 ripe mango diced
- 1/4 cup red onion finely chopped
- 1 small jalapeño seeded, diced
- Juice of 1 lime
- 2 tbsp chopped cilantro
- Pinch of salt
Instructions
- In a skillet, heat olive oil over medium heat.
- Add black beans, corn, cumin, paprika, salt, and pepper. Stir and cook for 5–6 minutes.
- Mash lightly for texture, then remove from heat.
- Warm tortillas in a dry pan for about 15 seconds per side.
- Mix mango, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
- Spoon the black bean mixture into each mini tortilla.
- Top generously with mango salsa.
- Serve immediately with napkins and sass.
Notes
Nutritional Values (Per Serving: 3 tacos)
- Calories: 240
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 7g
Vitamins and Minerals (Per Serving)
- Vitamin C: 35%
- Iron: 10%
- Vitamin A: 12%
- Folate: 8%
- Potassium: 10%
Additional Notes/Tips to Enhance Flavor
- Add avocado slices for that creamy goddess energy.
- Use chipotle powder if you want smoky drama.
- Double the mango salsa because it always disappears.
- Drizzle with vegan sour cream if you're bougie (you are).
- Swap black beans with lentils for extra flair and fiber.