Crispy Black Bean Tacos

Peel the mango, remove the seed, and dice just half of the flesh. Halve the avocado, remove the pit, and dice the flesh. Chop just half the cilantro, leaves and stems. Halve and juice the lime. Add 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.

Peel the garlic. Trim, deseed, and halve the jalapeño. Add remaining mango half, remaining cilantro, remaining lime juice, just 1 garlic clove, just half 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. TIP: If you’re sensitive to spice, use less jalapeño.

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 minced garlic and minced jalapeño and cook until fragrant, 1 to 2 minutes. Add black beans, cumin, ½ cup water, and a pinch of salt, and cook until hot, 2 to 3 minutes. Mash black beans with a fork and transfer to a bowl.

Wipe the skillet clean and return to medium-high heat with 1 tbsp olive oil. Add 3 corn 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.

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

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!