Toss all of the salsa ingredients, except for the salt, together right in your serving dish, then season to taste with salt. Chill while you drain and rinse the beans and slice the avocado.
Add the beans to the salsa. Taste, and add extra lime juice and salt, if needed.
Divide the salsa-bean mixture between your tortillas. Serve topped with the avocado and extra fresh cilantro. You can also add a drizzle of vegan sour cream or cashew cream, if you like!
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Notes
You can use fresh or frozen mango to make the salsa. Just thaw and drain the frozen mango before dicing and adding to the rest of the mix.Store leftover filling in an airtight container, separate from the tortillas and any toppings. Leftovers will keep for 3 to 5 days in the refrigerator.