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Crispy Black Bean Tacos with Mango Avocado Salsa
2 Serving Dinner

Crispy Black Bean Tacos

with Mango Avocado Salsa

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
19g
CARBOHYDRATES
95g
PROTEIN
23g

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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 (coconut)
Tools: Large nonstick skillet, Blender
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
630
FAT
19g
CARBOHYDRATES
95g
PROTEIN
23g

View Full Nutrition Label


Get Recipes Delivered

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. 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.

2
Blend the cilantro sauce

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.

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 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.

4
Crisp the tortillas

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.

5
Toss the cabbage

Add 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!

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