Spicy black bean tacos with peperonata and mango salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy black bean tacos with peperonata and mango salsa

Dairy-Free, Spicy, Vegan, Gluten-Free, Soy-Free

2 Servings, 720 Calories/Serving

30–45 Minutes

In these hearty vegan tacos, traditional Italian peperonata gets a Mexican infusion with a south-of-the-border spice blend, accompanied by sweet mango salsa.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic mango
  • 1 organic red onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 5 ounces roasted red peppers
  • Sunbasket coriander spice blend (granulated garlic - coriander - cumin)
  • 8 Mi Rancho 100% corn tortillas
  • 2 cups cooked black beans
  • 1½ ounces chipotle chiles in gluten-free adobo

Nutrition per serving

Calories: 720, Protein: 20g (40% DV), Fiber: 18g (72% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 0mg (0% DV), Sodium: 540mg (23% DV), Carbohydrates: 116g (39% DV), Total Sugars: 31g, Added Sugars: 1g (2% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make the mango salsa

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Coarsely chop the mango.
  • Peel and thinly slice half the onion [1 onion] for the peperonata. Finely chop enough of the remaining onion to measure ⅓ cup [⅔ cup].
  • Juice the lime.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the mango, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper.


Prep and cook the peperonata

  • Scrape off any seeds from the roasted red peppers; thinly slice any large pieces.
In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the coriander spice blend and cook until fragrant, about 30 seconds. Stir in the roasted red peppers and 1 tablespoon [2 TBL] oil. Remove from the heat and season to taste with salt and pepper. Transfer to a plate. Wipe out the pan. While the peperonata cooks, heat the tortillas.


Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Prep and cook the black beans

  • Rinse the black beans.
  • Coarsely chop the chipotle chiles, reserving any adobo sauce.
In the same pan used for the peperonata, warm 2 to 3 teaspoons oil over medium heat until hot but not smoking. Stir in the beans, ¼ cup [⅓ cup] water, and as much chipotle chiles and adobo sauce as you like and cook until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the tortillas to individual plates. Top with the black beans, peperonata, and mango salsa and serve.
Kids Can!
  • Measure the chopped onion.
  • Juice the lime.
  • Assemble the salsa.
  • Count the tortillas.
  • Rinse the black beans.