Mango Mojo Black Bean Tacos
with Charred Onion & Avocado
Charred onion and mango chutney add a touch of sweetness to these picante tacos. Filled with protein and fiber from black beans, these will keep you energized and feeling full for longer.
INGREDIENTS
- 1 red onion, peeled and cut into 8 wedges
- 2 garlic cloves, peeled and minced
- 6 oz organic black beans
- 6 tbsp mojo rojo sauce
- 1/4 cup mango chutney
- 1 jalapeño, trimmed, deseeded and minced
- 6 yellow corn tortillas
- 1 avocado, halved, peeled and thinly sliced
- 0.25 oz cilantro, leaves and tender stems chopped
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add onion and a pinch of salt and pepper and cook until charred, 3 to 5 minutes each side. Transfer charred onion to medium bowl and cover to keep warm. (4-serving meal: use 2 tbsp vegetable oil)
Return same skillet to medium heat with 1 tbsp vegetable oil and garlic. Cook until garlic begins to brown, 1 to 3 minutes. Add black beans, mojo rojo, mango chutney, jalapeño, and ½ cup water. Mash half the beans with back of fork and cook until water has reduced and mixture begins to thicken, 3 to 4 minutes. (4-serving meal: use 2 tbsp vegetable oil, 1 cup water)
Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. Divide warm tortillas between plates and top with mango mojo black beans. Top tacos with charred onion, avocado, and cilantro. ¡Buen provecho! (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)
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