Easy Black Bean Tacos

Apr 25, 2022 | Main Meals

Easy Black Bean Tacos

Cinco de Mayo is the perfect excuse to prepare some fun foods to share at home with friends and family! Mexican cuisine imparts lots of fresh flavors with ingredients like cilantro, avocado, mango, fresh corn, jalapenos and fish. Here are some tips to keep your dishes light and tasty! – Use corn tortillas over flour tortillas to save calories and get a boost of whole grain. – Fresh avocados can go from tacos, to dip and salads for a dose of heart healthy fats. – Did you know that mango is one of the world’s most popular fruits! And for good reason, it’s delicious and easily pairs with sweet or savory dishes. – Black beans are one of the healthiest and most economical sources of protein in the store. Enjoy them weekly to increase your intake of fiber, antioxidants and plant-based protein.
Prep Time 15 mins
Course Main Course
Calories 218 kcal

Ingredients
  

  • 1 15 oz can Black Beans rinsed
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup minced onion
  • 2 garlic cloves minced
  • 1 15 ounce can Green Way Black beans, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Kosher salt
  • 1 8-ounce can tomato sauce puree
  • Additions
  • 8 Corn tortillas or hard shells
  • 1 ripe Haas Avocado pitted and cut into small cubes
  • 1 ripe mango diced
  • ½ lime juiced
  • ½ cup finely shredded Mexican cheese
  • Handful cilantro finely chopped
  • Siracha optional

Instructions
 

  • Prepare the beans: Add oil to a large skillet and heat over medium heat. Add onion and garlic, sauté for 2 to 3 minutes. Add in black beans, spices and tomato sauce. Heat for another 2 to 3 minutes. Set aside.
  • Meanwhile prep remaining ingredients (avocado, mango, lime cilantro) add to a bowl to combine.
  • Assemble tacos: Evenly fill tacos with black beans, mango, avocado, cilantro, top with shredded cheese & drizzle with siracha if desired.

Notes

Nutrition Information:
218 Calories; 7g protein; 33g carbohydrate; 6g fat; 374mg sodium; 5g fiber
Recipe by: Jacqueline Gomes, RDN, MBA

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