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.
Black Bean, Mango, and Arugula Tacos
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.
For the Tacos
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
For the White Bean Dip
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.
For the 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.
For the 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.
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.