Black Bean Mango Tacos
Stuff a soft-shell tortilla with seasoned black beans, mango salsa, and pile it high with fresh veggies to top it off.
Servings: 6 servings
Ingredients
Black Bean Filling:
- 1 1/2 cup black beans, cooked or canned
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp onion powder
- pinch cayenne pepper
- 2 tsp dried oregano
- pinch sea salt
Mango Salsa:
- 2 cups mango, diced
- 1 cup tomato, diced
- 1/4 cup onion, diced
- 1 clove fresh garlic, pressed
- 1/4 cup fresh cilantro, chopped
- 1 lime, plus about a tsp of juice
- pinch sea salt
Toppings:
- 1 cup avocado, sliced
- 1 cup lettuce, shredded
- 1 cup alfalfa sprouts
- 1 lime, sliced into wedges
- 6 whole grain wrap, corn or wheat tortillas
Instructions
- Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin.
- Stir the spices in with the beans and give them at least 10 minutes to infuse into the beans. Meanwhile, put together the salsa by mixing the ingredients in a bowl. The beans and the salsa are best prepared at least a few hours ahead of time, so that the flavors have time to combine.
- When you are ready to eat, warm the tortillas in a toaster oven, oven or skillet. The fun of tacos is assembling them at the table, so set everything out and prepare to make a mess. Don't forget the lime wedges to squeeze onto your creations.
Notes
You could use 1 Tbsp chili powder in place of the spices in the black bean filling.
Nutrition
Calories: 274kcal | Carbohydrates: 49g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 568mg | Potassium: 537mg | Fiber: 13g | Sugar: 8g | Vitamin A: 950IU | Vitamin C: 37.1mg | Calcium: 100mg | Iron: 4mg
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