Black Bean & Taquitos Mango Recipe

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I went to hit “publish” for this post, and the entire content was inexplicably erased.

Photos. Write-up. Recipe. Nutritional information. Gone.

Although I can’t give you the exact recipe – as I made these taquitos over a week ago and therefore don’t remember exact ingredient measurements – I can give you a rough guideline for how I put them together.

I slightly adapted and scaled down Mollie Katzen’s recipe for Black Beans in Mango Sauce, spooned the mixture onto flour tortillas, rolled ’em up, and baked them until crispy and lightly golden brown.

I know that is a sorry excuse for a recipe, but it’s the best I can do.

What I can tell you is that these taquitos were delicious! The sweet mango paired beautifully with the earthy black beans and spicy jalapeno pepper. As is true with all Mexican fare, a generous scoop of guacamole was the perfect finishing touch.

They were so tasty, that I just might have to make them again. If I do get around to it, I will be sure to document the exact recipe and share it with you… because I like you and I think you’ll love these taquitos :).

Name: Black Bean & Mango Taquitos Recipe
Prep Time:20 minutes
Cooking Time:20 minutes
Total Time:40 minutes
Servings:4-6 servings
Yield:12 taquitos


  • 1 cup canned black beans, drained and rinsed
  • 1 ripe mango, diced
  • 1 cup shredded cheddar cheese
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • 12 small corn tortillas
  • Cooking spray


1. Prepare the Filling

In a large mixing bowl, combine the black beans, diced mango, shredded cheddar cheese, chopped red onion, chopped red bell pepper, and fresh cilantro.

2. Season the Filling

Sprinkle the ground cumin, chili powder, salt, and pepper over the mixture. Toss everything together until well combined, ensuring the spices are evenly distributed.

3. Assemble the Taquitos

Warm the corn tortillas in the microwave for about 20 seconds or until pliable.

Place a spoonful of the black bean and mango mixture onto each tortilla.

Roll up the tortillas tightly, securing them with toothpicks if needed.

4. Bake the Taquitos

Preheat your oven to 375°F (190°C).

Arrange the rolled taquitos on a baking sheet lined with parchment paper.

Lightly spray the tops of the taquitos with cooking spray.

Bake in the preheated oven for about 15-20 minutes, or until they are crispy and golden brown.

5. Prepare the Mango Salsa

While the taquitos are baking, prepare the mango salsa by mixing diced mango, finely chopped red onion, fresh cilantro, jalapeño pepper, lime juice, and a pinch of salt in a bowl.

6. Serve

Once the taquitos are done, remove them from the oven.

Serve the Black Bean & Mango Taquitos hot, with a side of mango salsa for dipping.

Estimated Nutrition Per Serving

  • Calories: 150-170 calories
  • Protein: 5-6 grams
  • Carbohydrates: 23-25 grams
  • Dietary Fiber: 3-4 grams
  • Sugars: 4-6 grams
  • Fat: 5-6 grams
  • Saturated Fat: 2-3 grams
  • Cholesterol: 10-15 milligrams
  • Sodium: 250-300 milligrams

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