These black bean tacos with creamy white bean dip, sweet and juicy mangos, fresh arugula, and the most awesome quick pickled carrots & radishes are always a hit!

These black bean tacos are perfect for when friends come over – just like these chickpea tacos . They don’t take long to prepare and everybody can assemble their own tacos according to their personal preferences,

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. This is why these tacos with black beans, mango, arugula, white bean dip and pickles are just perfect. I could eat those on repeat. Another reason why I love tacos so much is because they are perfect for cleaning out the fridge.

Mango substitute

Oh, and if you live somewhere, where mangos are hard to come by, are out of season or simply prefer other fruits, you can substitute peaches, nectarines or even apricots. Just make sure that the fruit is ripe and sweet.

Enjoy!

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5 from 16 reviews

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Black Bean Tacos with Mango and Arugula

These black bean tacos with creamy white bean dip, juicy mangos, fresh arugula, and quick pickled carrots and radishes are always a hit!

Total Time25 minutes mins

Yield: 12 small Tacos

Author: Ursula | lilvienna.com

Ingredients

Tacos:

• 12 wheat tortillas, 5-inch (12 cm) in diameter (you can substitute corn tortillas)
• 1 cup white bean dip, see recipe below (you can substitute a store-bought spread like hummus)
• 4 handful arugula, rinsed and drained
• 1 mango, diced (I used Mexican Ataulfo, the small, yellow kind)
• 3/4 cup quick pickled carrots and radishes (see note)
• 1 can (15 oz) black beans
• 2 teaspoons chili powder (spice mix)
• Salt and black pepper to taste (amount depends on the saltiness of the beans)
• 1 tablespoon vegetable oil

White bean dip:

• 1 can (15 oz) white beans, drained and rinsed (cannelli, great white, white kidney,…)
• 2 cloves garlic, minced
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons tahini sesame paste
• 15 large basil leaves, chopped (see note)
• 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

Instructions

White bean dip:

• 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.

Tacos:

• 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. Add a splash of water if they get too dry.
• 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 a bit of color. Don’t overdo it with the reheating as they can get firm and too crispy.

Assemble tacos:

• First spread a layer of white bean dip onto the tortillas. Top with black beans, arugula leaves, mango, and pickled carrots & radishes. Enjoy!

Notes

Pickles:  It’s best to make pickled carrots and radishes 1 day ahead – or at least a couple of hours. For a quicker option that is ready within 30 minutes, you could use pickled red onions.

Basil leaves: If you don’t have fresh basil on hand, you can use ½ to 1 teaspoon basil pesto.