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Crispy Black Bean Tacos with Chipotle-Mango Aioli & Blistered Tomato Salad
2 or 4 Serving Dinner

Crispy Black Bean Tacos

with Chipotle-Mango Aioli & Blistered Tomato Salad

Tags: High-Protein Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 minutes
CALORIES
750
FAT
29g
CARBOHYDRATES
96g
PROTEIN
30g

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INGREDIENTS

  1. 1 tsp chipotle morita powder (divided)
  2. 1 tbsp mango chutney
  3. 1/4 cup vegan mayo
  4. 4 oz grape tomatoes
  5. 1 yellow onion, diced
  6. 1 tsp ground cumin (divided)
  7. 1 tsp smoked paprika (divided)
  8. 1 tbsp tomato powder (divided)
  9. 13.4 oz black beans, drained and rinsed
  10. 1 lime, half juiced, half cut into wedges (divided)
  11. 6 corn tortillas
  12. 2 oz vegan shredded cheddar
  13. 1/4 oz fresh cilantro, leaves and tender stems picked
  14. 2 tsp vegetable oil*
  15. 2 tbsp olive oil*
  16. Salt*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
Allergens: soy, wheat
Tools: Baking sheet, Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 minutes
CALORIES
750
FAT
29g
CARBOHYDRATES
96g
PROTEIN
30g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the aioli

Preheat the oven to 425°F. In a small bowl, combine just half the chipotle morita powder, mango chutney, mayo, and a pinch of salt. Mix the chipotle mango aioli.

2
Blister the tomatoes

Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add grape tomatoes and cook, undisturbed, until they begin to blister and brown, 3 to 4 minutes. Sprinkle with salt and add to a medium bowl.

3
Start the taco filling

Wipe the skillet clean, add 1 tbsp olive oil, and return to medium heat. Add just ½ cup onion and sprinkle with remaining chipotle morita powder, just half the cumin, just half the paprika, and just half the tomato powder. Cook, tossing occasionally, until onion has softened, 3 to 4 minutes. TIP: Keep remaining spices and onion for your own use.

4
Finish the taco filling

Add black beans and ½ cup water to the skillet with the onion and bring to a simmer. Use the back of a spoon to mash the beans until few whole beans remain (they do not need to be smooth). Add lime juice and season black bean filling with salt.

5
Build and bake the tacos

Warm the tortillas in the oven wrapped in foil for 4 to 5 minutes, or use a method in the tip below. Coat a baking sheet with 1 tbsp olive oil and add warmed tortillas in a single layer. Move the tortillas around slightly to coat in oil. Spread the black bean mixture on half of each tortilla and sprinkle with cheddar. Bake in the oven until cheddar is melted and tortillas are crispy, 8 to 10 minutes. Remove from the oven, fold tacos in half, and flip so the cheddar side is facing down. TIP: Wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften. If you have a gas stove, you can heat the tortillas directly over a low flame. Use tongs to flip the tortillas until warmed through and lightly browned on both sides.

6
Serve

Add cilantro to the tomatoes and toss to combine. Divide crispy black bean tacos between plates. Serve with blistered tomato salad, lime wedges, and chipotle mango aioli for dipping. Tuck in!

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