Black Bean Feta Tacos with Strawberry Salsa Recipe

By Marcus Samuelsson |

I can’t seem to control myself around strawberries these days. I buy flat after flat with the intention of DOING something with them, but they just look so juicy and sweet and perfect that I end up eating them, straight from the carton, unabashedly “as is”.

That is, until I made these tacos. And now I can’t think of doing anything else with them! They are the perfect mix of sweet spicy savory and allow you to still appreciate the beautiful flavor of in-season berries, just in a new (and equally delicious) light.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others

For more Meatless Monday recipes from Joanne:

Cranberry Bean and Sugar Snap Pea Salad

Goat Cheese, Strawberry and Basil Salad

Lemony Asparagus and Broccoli Rabe over Polenta

Pizza with Escarole, Fontina and Walnuts

Snickerdoodle Biscoff Sandwich Cookies

Prep Details

Servings: 4

Calories per serving: 230 per serving


1 lb strawberries, hulled and sliced

1 mango, cubed

1 or 2 small hot chili peppers

1/2 cup fresh basil, chopped

salt and black pepper , to taste

2 (14-oz) cans black beans, drained and rinsed

4 oz. feta cheese, crumbled

12 corn tortillas


Fresh berries add an unexpected twist to the feta and black bean tacos.

1. Toss the chopped fruit with the chile(s), basil, and a little salt and pepper. Refrigerate if desired.

2. Wrap the corn tortillas, three at a time, in a paper towel. Heat in the microwave for 30 seconds. Top each tortilla with black beans, fruit salsa, and feta cheese.