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These mango and black bean tacos may be free of gluten, but they're certainly not lacking in flavor!
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4 from 4 votes

Gluten-Free Mango and Black Bean Tacos

With a rainbow of colors and flavors, these gluten-free tacos are a party all on their own.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: Budget-Friendly, dairy-free, Gluten-Free, Kid-Friendly, Plant-Based, Quick and Easy, Vegetarian
Servings: 3 people
Calories: 420kcal
Author: Chef Nichole


  • 2 roma tomatoes diced small
  • 2 tablespoons red onion diced small
  • 1/4 cup orange bell pepper diced small
  • 1 tablespoon lime juice
  • 2 tablespoons cilantro fresh, chopped
  • 1/2 teaspoon kosher salt
  • 15 ounces black beans can, drained and rinsed
  • 1/4 cup vegetable broth
  • 6 corn tortillas gluten-free
  • 1 mango ripe, sliced into strips
  • 1 avocado pit and peel removed, cut into small chunks


  • In a mixing bowl, combine the tomatoes, onion, bell pepper, lime juice, cilantro, and salt. Mix to combine. Cover and set aside to rest.
  • Meanwhile, in a small bot, heat the black beans and vegetable broth, bring to a simmer and cook for about 5 minutes. Remove from heat and lightly mash making sure to leave some beans whole and the mixture very chunky.
  • Heat a large skillet on high heat, an iron fry pan works great! When the pan is very hot, add one corn tortilla. Cook for about 30 seconds, or until browned and turn over to cook the second side for about 30 seconds. Place the browned tortilla on a warm plate. Repeat with remaining tortillas.
  • Place the tortillas on a flat surface and spread with the black beans. Top the beans with mango and avocado. Spoon the tomato mixture on top. Serve and enjoy!


Serving: 2tacos | Calories: 420kcal | Carbohydrates: 70g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 543mg | Fiber: 20g | Sugar: 18g |
SmartPoints (Freestyle): 14