Crispy Black Bean Tacos

with Mango Avocado Salsa

dinner

Party Foods Seasonal Menu Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Soy-Free Mexican Appetizer Beans/Legumes Fruit Hearty Vegetables Nuts Dinner Avocado Black Beans Cabbage Cilantro Coconut Jalapeño Lime Blender
SERVINGS
2 4
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 jalapeño
  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 nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender

INSTRUCTIONS

1
Prepare the mango avocado salsa

Peel the mango, remove the seed, and dice just half of the flesh. Halve the avocado, remove the pit, and dice the flesh. Divide the cilantro in half and chop just half of the cilantro, both the leaves and stems. Halve and juice the lime. Add the diced mango, diced avocado, chopped cilantro, just half the lime juice, and a pinch of salt to a medium bowl. Toss the mango avocado salsa.

2
Blend the cilantro sauce

Peel the garlic. Trim, deseed, and halve the jalapeño. 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 the cilantro sauce until smooth. Taste, and add salt as necessary.

3
Mash the beans

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

4
Crisp the tortillas

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

5
Toss the cabbage

Add the red cabbage, just half the cilantro sauce and a pinch of salt to a medium bowl. Toss to combine.

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!