These Tacos are perfect for when friends come over. Everybody can assemble his own tacos according to the personal preferences, and the preparations are finished in a couple of minutes. Yes, really! And if you don’t feel like making your own white bean dip (it’s really quick and easy though), you can use a store-bought spread like hummus instead.
I love the combination of warm and cold, of savory and fruity. Having that said, these black bean tacos with a heavenly creamy white bean dip, sweet and juicy mangos, fresh and slightly bitter arugula, and the most awesome quick pickled carrots & radishes are definitely a winner. I could eat those all week long. Another reason why I love tacos so much is because they are perfect for cleaning out the fridge.
If you live somewhere, where mangos are hard to find or buying them is a climate crime (looooong transport routes), you can substitute peaches, nectarines or even apricots. Just make sure that the fruit is ripe and sweet.
Enjoy!
These black bean tacos with a heavenly creamy white bean dip, sweet and juicy mangos, fresh and slightly bitter arugula, and the most awesome quick pickled carrots & radishes are definitely a winner for when friends come over.
Ingredients
- Wheat tortillas, 5-inch (12 cm) in diameter (you can substitute corn tortillas)
- White bean dip, see recipe below (you can substitute a store-bought spread like hummus)
- Arugula, rinsed and drained (about 4 handful)
- 1 diced mango (I used Mexican Ataulfo, the small, yellow kind)
- Quick pickled carrots and radishes (see recipe; make them 1 day ahead - or at least a couple of hours)
- 15 oz black beans (1 can)
- 1 teaspoon chili powder
- Salt and black pepper (amount depends on the saltiness of the beans)
- 1 tablespoon vegetable oil
- 15 oz white beans (Cannelli, Great White, White Kidney,…), drained and rinsed
- 2 cloves of garlic, minced
- 1.5 tablespoons olive oil
- 1.5 tablespoons tahini sesame paste
- 15 large basil leaves, chopped *
- 1 teaspoon white wine vinegar (or any other vinegar)
- 2 tablespoons water (or more if needed)
- 1/4 to 1/3 teaspoon fine salt (amount depends on the saltiness of the beans)
- 1/4 teaspoon freshly ground black pepper
- * If you don’t have fresh basil on hand, you can use ½ to 1 teaspoon basil pesto instead.
Instructions
- Sauté the minced garlic in a small pan with ½ tablespoon olive oil over medium heat until the garlic begins to turn golden (it shoulnd’t brown). Set aside.
- Blend the beans together with the garlic (including the oil), the rest of the olive oil, tahini, basil, vinegar and water in a blender or small food processor. The dip should have a creamy consistency, similar to hummus. Add a little more water if needed.
- Drain and rinse the black beans.
- Add the black beans to a pan with oil and heat over medium heat for 1 minute, stirring. Add chili powder and salt & pepper to taste and continue to stir for 1 minute. Remove the pan from the heat and cover with a lid to keep warm.
- While you heat the beans, you can start reheating the tortillas. Heat a pan without oil and add the tortillas, turning them when they start to get a nice color. Don’t overdo it with the reheating as they can get firm and too crispy.
- Assemble the Tacos: First spread a layer of white bean dip onto the tortillas. On top of the dip goes the black beans, arugula leaves, mango, and pickled carrots & radishes.
- Enjoy!
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected]
OMG your tacos look wonderful!!!
Have a nice day
Thanks so much Manu!!! They taste delicious ;-))