Crispy Black Bean Tacos with Mango Avocado Salsa

Crispy Black Bean Tacos

with Mango Avocado Salsa

dinner

Dinner Nuts Hearty Vegetables Fruit Beans/Legumes Appetizer Mexican Soy-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Party Foods Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
19g
CARBOHYDRATES
95g
PROTEIN
23g

MAIN INGREDIENTS

  1. 1 mango
  2. 1 avocado
  3. ½ oz fresh cilantro
  4. 1 lime
  5. 3 garlic cloves
  6. 1 jalapeno
  7. 13.4 oz black beans
  8. 1 tsp ground cumin
  9. 6 corn tortillas
  10. ½ tsp chili powder
  11. 4 oz shredded red cabbage
  12. 3 tbsp vegan sour cream
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Blender
  • Large nonstick skillet

INSTRUCTIONS

1
Prepare the salsa

Peel the mango, carefully slice the flesh off the seed, and dice just half. Halve the avocado, remove the pit, and dice the flesh. Chop just half the cilantro leaves and stems. Halve the lime. In a medium bowl, combine the diced mango, diced avocado, chopped cilantro, and juice from just half the lime. Add a pinch of salt and stir the mango avocado salsa to combine.

2
Blend the cilantro sauce

Peel the garlic. Halve the jalapeño and remove the seeds. Add the remaining mango, remaining cilantro, remaining lime juice, just 1 garlic clove, just half of the jalapeño, 1 tbsp olive oil, and 2 tbsp water to a blender. Blend cilantro sauce until smooth. Taste, and season with salt.

3
Mash the beans

Mince the remaining garlic cloves and remaining jalapeño. Drain and rinse the black beans. Place a large nonstick skillet over medium heat with 2 tsp olive oil. Add the minced garlic and minced jalapeño and cook until fragrant, about 1 minute. Add the black beans, cumin, ½ cup water, and a pinch of salt and cook until hot, about 2 to 3 minutes. Mash the beans with the back of a fork, and transfer to a bowl.

4
Crisp the tortillas

Rinse and dry the skillet and return to medium-high heat with 1 tbsp olive oil. Add 3 tortillas to the skillet in a single layer. Spoon 2 tbsp mashed black beans onto each tortilla and fold in half. Cook until crispy, about 1 minute per side. Transfer to a plate and sprinkle with chili powder and salt. Repeat with the remaining tortillas.

5
Toss the cabbage

In a medium bowl, toss the red cabbage with half of the cilantro sauce and a pinch of salt.

6
Serve

Stuff the tacos with red cabbage and mango avocado salsa, and dollop with sour cream. Drizzle the remaining cilantro sauce over the crispy black bean tacos. Olé!