A taco recipe on a day other than Tuesday. Yup. That’s right. I’m a rebel—a bad-to-the-bone outlaw with my middle fingers up, really sticking it to the man one artistically sprinkled chunk of tomato at a time. And now that we’ve established that, let’s talk about these vegan black bean tacos with mango salsa and avocado crema.
This recipe is inspired by a Purple Carrot meal I got a couple months ago. I liked it so much I’ve been putting my own twist on it weekly and am excited to share it all with you! It’s vegan and if you use corn tortillas (which I recommend), gluten-free as well. The black bean tacos are cooked crispy on the stovetop and then stuffed with delicious mango salsa and topped with an avocado crema
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One thing to note is that I typically make these with corn tortillas (as specified in the above recipe) but when I made these to photograph, the grocery store only had white corn and wheat blended tortillas. So if yours look slightly different visually from these, that’s why. And if you, too, can’t find 100% corn tortillas, I can confirm that corn and wheat ones work juuuust fine. 🙂
Hope you enjoy your Sunday and the last bit of the weekend!
xo Nicole
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