Smoky Black Bean Tacos with Mango Salsa
You can never have too many main course recipes, so give Smoky Black Bean Tacos with Mango Salsan a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 531 calories, 20g of protein, and 25g of fat per serving. This recipe serves 6 and costs $2.39 per serving. 217 people have tried and liked this recipe. A mixture of cumin, garlic, jalapeno, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Cook Nourish Bliss. From preparation to the plate, this recipe takes around 35 minutes. With a spoonacular score of 96%, this dish is super. Similar recipes include Chicken and Black Bean Tacos with Mango Green Apple Salsa, Smoky pork & black bean tacos, and Smoky Sweet Potato and Black Bean Tacos.
Servings: 6
Preparation duration: 23 minutes
Cooking duration: 12 minutes
Ingredients:
1 medium avocado, pitted and diced
2 (15 ounce) cans black beans, drained but NOT rinsed
2 to 3 teaspoons minced chipotle peppers in adobo sauce
¼ cup loosely packed cilantro, chopped
½ cup loosely packed cilantro, chopped
1 teaspoon cumin
3 cloves garlic, minced
¼ cup thinly sliced green onion
1 small jalapeno, seeded and minced
juice of ½ a lime (or to taste)
1 ¾ cups diced fresh mango
1 tablespoon olive oil
1 teaspoon olive oil
3 cups thinly sliced red cabbage
¼ teaspoon salt
salt and pepper, for sprinkling
pepita seeds or chopped walnuts
½ teaspoon smoked paprika
tortillas, warmed if desired
1/3 cup low-sodium vegetable broth
Equipment:
sauce pan
frying pan
slotted spoon
bowl
Cooking instruction summary:
For the filling:Add the black beans, broth, garlic, salt, cumin, paprika, chipotle pepper and cilantro to a medium saucepan. Mix to combine. Set the pan over medium high heat and bring to a simmer. Reduce the heat and let simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly. Remove from the heat. Taste and add additional salt as needed (the amount will depend on the beans / broth that you use).Meanwhile, set a medium skillet over medium heat. Add in the olive oil. When warm, add in the cabbage and a good sprinkle of salt and pepper. Cook, tossing frequently, for about 2 minutes, until softened slightly but still crisp. Remove from the heat and transfer to a bowl.For the salsa:In a medium bowl, mix together all the ingredients for the salsa. Taste and adjust the seasonings as desired.To serve:Spoon some of the black beans onto a tortilla (using a slotted spoon to get rid of excess liquid). Top with some of the cabbage, the salsa and a sprinkle of nuts!
Step by step:
For the filling
1. Add the black beans, broth, garlic, salt, cumin, paprika, chipotle pepper and cilantro to a medium saucepan.
2. Mix to combine. Set the pan over medium high heat and bring to a simmer. Reduce the heat and let simmer gently for about 10 minutes, stirring occasionally, to allow the flavors to meld and the mixture to thicken slightly.
3. Remove from the heat. Taste and add additional salt as needed (the amount will depend on the beans / broth that you use).Meanwhile, set a medium skillet over medium heat.
4. Add in the olive oil. When warm, add in the cabbage and a good sprinkle of salt and pepper. Cook, tossing frequently, for about 2 minutes, until softened slightly but still crisp.
5. Remove from the heat and transfer to a bowl.For the salsa:In a medium bowl, mix together all the ingredients for the salsa. Taste and adjust the seasonings as desired.To serve:Spoon some of the black beans onto a tortilla (using a slotted spoon to get rid of excess liquid). Top with some of the cabbage, the salsa and a sprinkle of nuts!
Nutrition Information:
covered percent of daily need
