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

Crispy Black Bean Tacos

with Chipotle-Mango Aioli & Blistered Tomato Salad

These golden, crispy tacos are stuffed with gooey vegan cheddar cheese and chipotle-spiced black beans. Chipotle morita powder is made by smoking ripe, red jalapenos, drying the chiles, and then grinding them to a fine powder. It has a medium-hot heat level and a fruity, smokey flavor. We stir this flavorful chile powder into sweet mango chutney and creamy vegan mayo for a picante dipping sauce. Blistered tomatoes and cilantro give this dinner a juicy pop of fresh flavor.

Tags: High-Protein Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
730
FAT
30g
CARBOHYDRATES
99g
PROTEIN
25g

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INGREDIENTS

  1. 1 tsp chipotle morita powder (divided)
  2. 1 tbsp mango chutney
  3. 1/4 cup vegan mayo
  4. 3/4 cup grape tomatoes
  5. 1 yellow onion, peeled, half diced and half reserved for your own use
  6. 1 tsp ground cumin (divided)
  7. 1 tsp smoked paprika (divided)
  8. 1 tbsp tomato powder (divided)
  9. 6 oz organic black beans
  10. 1 lime, half juiced and half cut into wedges
  11. 6 yellow corn tortillas
  12. 2 oz shredded cheddar cheese
  13. 0.25 oz cilantro, leaves picked
  14. 2 tbsp olive oil
  15. 2 tsp vegetable 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.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Aluminum foil, Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
730
FAT
30g
CARBOHYDRATES
99g
PROTEIN
25g

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INSTRUCTIONS

1
Prepare the aioli

Preheat oven to 425°F. Stir together just half the chipotle morita, mango chutney, mayo, and a pinch of salt in small bowl.

2
Blister the tomatoes

Heat 2 tsp vegetable oil in large nonstick skillet over medium-high heat. Add tomatoes and a pinch of salt and cook, undisturbed, until they begin to blister and brown, 3 to 4 minutes. Transfer to medium bowl and wipe skillet clean. (4-serving meal: use 4 tsp vegetable oil)

3
Start the taco filling

Heat 1 tbsp olive oil in same skillet over medium heat. Add onion, remaining chipotle morita, 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. (4-serving meal: use 2 tbsp olive oil) (TIP: Keep remaining spices and tomato powder for your own use.)

4
Finish the taco filling

Stir black beans and ½ cup water into onion mixture and bring to a simmer. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). Add lime juice and season to taste with salt. (4-serving meal: use 1 cup water)

5
Build and crisp the tacos

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Brush baking sheet with 1 tbsp olive oil, add warmed tortillas in single layer, and move tortillas around slightly to coat in oil. Spread taco filling on half of each tortilla and sprinkle with cheddar. Bake until cheddar is melted and tortillas are crispy, 8 to 10 minutes. Fold tacos in half and arrange cheddar side down. (TIP: For the 4-serving meal, crisp tacos in batches.)

6
Serve

Add cilantro to 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. ¡Buen apetito!

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