Black Bean Mango Salsa Nachos with Tahini (Vegan High-Protein)

These Black Bean Mango Salsa Nachos with Tahini are fresh, vibrant, packed with wholesome ingredients and ready in 15 minutes for an easy, vegan, gluten-free and high-protein summer meal.

I love all thigs black beans and salsa, basically any food that is Mexican-inspired. I won’t call these Mexican nachos as I am not an expert in Mexican cuisine, but do enjoy the fresh, vibrant and often fiery flavours. This recipe is a healthier spin on your favourite nachos as they are topped with fresh and fruit salsa with a creamy tahini sauce (instead of using a cheese or sour cream sauce) and they come together in 15 minutes (or less).

A bowl of tortilla chips topped with black bean salsa with feta cheese
Black Bean Mango Salsa Nachos with Tahini

Why will I love this recipe?

This recipe is great for summer:

  • Fresh, fruity, tangy and vibrant
  • Colourful and packed with texture
  • Easy to make in 15 minutes
  • Naturally vegan, gluten-free and nut-free
  • Loaded with flavour
  • High in protein and fibre
  • Easy to make ahead of time
  • Great for sharing at picnics and BBQs
  • A delicious lunch to meal prep

If you already love the sound of these nachos then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can shop all my favourites in the “shop the recipe” section below and full weights and information is in the recipe card.

For the nachos and salsa we need:

  • Tortilla wraps: this is a healthier way to make your own nachos. Simply cut them up and bake till crispy. Make sure your wraps are gluten-free and nut-free, where needed (also check for hidden egg and dairy, too). If you prefer, you can make this recipe quicker by using shop-bought tortilla chips.
  • Olive oil: for roasting and making the tortillas nice and crispy.
  • Tajin or chilli lime seasoning: this is my favourite seasoning for summer. It’s fresh and vibrant yet smokey with a little kick. You can also use some smoked paprika, if you prefer.
  • Black beans: these add tons of protein, colour and texture to this salsa. I use the Bold Bean Co black beans which are so juicy and plump. You could also try ready cooked black or green lentils, If you don’t have black beans.
  • Mango: I had found the cutest sugar mango at a fruit and vegetable stall and had to show it off in this recipe. You can use any mango you like, but we only need a little here, so save the rest of a large mango for smoothies and oats.
  • Pomegranate: for juiciness. I always buy whole pomegranate and get out the arils myself (it’s much cheaper and better for the environment than buying them ready-peeled in plastic packs).
  • Tomatoes: use small cherry plum tomatoes for this recipe so they keep their shape without making the salad too wet.
  • Spring onion: I can’t stomach raw red onion so I’ll use spring onion in fresh salads and salsas but feel free to swap for some finely diced red onion, if you prefer.
  • Avocado: for creaminess and a boost of healthy fats.
  • Fresh herbs: I love to use lots of fresh herbs to really lift this salsa and my go-to herbs are coriander, mint or parsley.
  • Vegan feta cheese: for crumbling on top. I love the salty creaminess this adds.

As for the tahini dressing:

  • Runny smooth tahini: the better the quality of the tahini, the tastier the dressing. I use the one from Belazu which is so creamy and smooth or one from the world food aisles.
  • Olive oil: use a high-quality extra virgin olive oil for the best flavour. Feel free to try this with avocado oil, too.
  • Maple syrup: for adding a little sweetness to balance out the acidity and heat. You can use other syrups like agave or vegan honey.
  • Garlic and ginger: for adding a rich, deep flavour and slight kick to the dressing. Fresh is always best when it comes to garlic and ginger in fresh dressings.
  • Tajin or chilli lime: as above.
  • Lime: the zest and juice of lime adds so much zing to this dressing and you can swap with lemon, if needed.
  • Salt and pepper: for seasoning.

Are these nachos gluten-free and nut-free?

This recipe is gluten-free, as long as you use gluten-free tortillas and this is also nut-free, please just your ingredients, though.

How do I make them?

This recipe comes together in a few steps:

  • Slice the tortilla wraps and toss with the seasoning and oil: bake for 10 minutes until tender and crisp.
  • Chop and slice all the ingredients for the salsa: and toss together.
  • Whisk together all the dressing ingredients: till smooth.
  • Drizzle the sauce over the salsa: and toss well.
  • Plate up the tortilla chips and top with the salsa: and dive in.

How long will they last?

Once made and plated, eat this straight away as the tortilla chips will soften. But you can make this ahead of time and keep the salsa in the fridge for 2-3 days and the tortilla chips separately for 1-2 days. If using shop-bought tortilla chips, these can be kept in the bag once opened.

What else can I make?

If you are looking for other fresh and tasty ideas, how about:

A bowl of tortilla chips topped with black bean salsa with feta cheese

Black Bean Mango Salsa Nachos with Tahini

Yield: 2-4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

These Black Bean Mango Salsa Nachos with Tahini are fresh, vibrant, packed with wholesome ingredients and ready in 15 minutes for an easy, vegan, gluten-free and high-protein summer meal.


For the Nachos:

  • 2 large tortilla wraps
  • 1 tsp olive oil
  • ½ tsp tajin or chilli lime seasoning

For the Salsa:

  • 240g black beans, drained weight
  • 1 small sugar or regular mango (80g flesh)
  • 40g pomegranate
  • 100g tomatoes, chopped small
  • 1 spring onion, sliced
  • 1 avocado, cubed
  • 1-2 tbsp freshly chopped coriander, mint or parsley

For the Dressing:

  • 1 tbsp runny, smooth tahini
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 garlic clove, grated
  • ½-inch piece ginger, grated
  • ½ tsp tajin or chilli lime seasoning
  • 1 lime, zest and juice
  • Salt and pepper


  1. Preheat the oven to 160Fan180ºC and line a large baking tray with parchment paper.
  2. For the nachos: cut the tortillas into triangles and add to the tray. Toss with the olive oil and seasoning and massage with your hands. Lay out into an even layer ad bake for 10 minutes, turning the tortillas over half way through so they cook evenly.
  3. For the salsa: chop all of the ingredients and add to a large bowl.
  4. For the dressing: add all of the ingredients to a small bowl or jar and whisk well till smooth, adding 1-2 tbsp water as needed.
  5. To serve: pour the dressing all over the salsa and toss well. Lay out the cooled nachos on a plate and top with the salsa. Enjoy straight away.
  6. To store: keep the salsa in a sealed container in the fridge for 2-3 days and keep the tortilla chips separately in a sealed container for 1-2 days.


*or you can use shop-bought tortilla chips/nacho chips.

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Stay in touch

I look forward to hearing what you think of this Black Bean Mango Salsa Nachos with Tahini so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me on social media – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With mango salsa love x

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