Black bean tacos with mango-tomato salsa

Makes 4 servings

Sweet and juicy mango is an unexpected, colorful, and refreshing complement to the bold spiciness of black beans with green chilies and chili powder.

For the salsa

1 cup fresh or jarred mango in ½-inch cubes

1 large tomato, cut into ½-inch cubes

¼ cup finely chopped red onion

¼ cup finely chopped fresh cilantro

1 tablespoon finely chopped jalapeño chili or ¼ teaspoon red pepper flakes, or to taste

2 tablespoons fresh lime juice

1/8 teaspoon salt, or to taste

For the tacos

1 tablespoon olive oil

½ cup coarsely chopped red onion

½ teaspoon ground cumin

1 (15-ounce) can black beans, drained and rinsed

1 (4-ounce) can chopped green chilies, drained

2 tablespoons fresh lemon juice

1 teaspoon minced garlic

1 teaspoon chili powder

Salt and pepper to taste

4 (7-inch) flour tortillas

½ cup coarsely crumbled feta cheese

Stir together all the salsa ingredients in a medium bowl.

To make the tacos, heat the oil in a medium saute pan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, for 4 minutes or until tender. Add the remaining taco ingredients, except the tortillas and cheese; stir for 1 minute or until warm.

Meanwhile, stack the tortillas between 2 paper towels. Microwave on HIGH for 45 seconds or until moist and warm.

For each taco, spoon about ½ cup of the warm bean mixture down the center of a tortilla and top with 2 tablespoons cheese. Fold the sides of the tortilla to the center to overlap.

To serve, place the filled tortillas, seam side down on plates. Top each with ½ cup of the salsa.