MANGO BLACK BEAN TACOS
These simple, easy, and fresh mango black bean tacos have a deliciously creamy coconut sauce drizzled over the top. So yummy!
Provided by Pinch of Yum
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Dice the mangoes, jalapenos, and red onions. Drain and rinse the black beans.
- Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl. Set aside. In another small bowl, whisk together the sour cream, coconut milk, and sugar. Set aside.
- Saute black beans, red onion, and jalapeno in a little bit of olive oil and season with salt and pepper. Saute gently because the beans will "mush" easily if you get too rough with the spatula. When onions and jalapenos have softened, remove mixture from heat.
- Layer the black beans and mangoes on a warmed corn tortilla. Drizzle with cream and enjoy!
Nutrition Facts : Calories 516 calories, Sugar 28.9 g, Sodium 1233.6 mg, Fat 17.5 g, SaturatedFat 8.5 g, TransFat 0.3 g, Carbohydrate 81.5 g, Fiber 17.6 g, Protein 15.4 g, Cholesterol 22.6 mg
EASY BLACK BEAN TACOS
Make these simple tacos tonight! They're easy, inexpensive and quite versatile-start with a base of seasoned black beans, top with crisp cabbage and finish it off with a delicious yogurt-based sauce (find several other sauce options within the post). Recipe yields about 10 hearty tacos, and could easily be halved.
Provided by Cookie and Kate
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
- Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
- Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
- To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
- Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
- Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
- Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.
Nutrition Facts : ServingSize 1 of 10 tacos, Calories 257 calories, Sugar 3.2 g, Sodium 502.7 mg, Fat 7.1 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 38.6 g, Fiber 8.1 g, Protein 12.3 g, Cholesterol 10.4 mg
SPICY MANGO, BLACK BEAN & AVOCADO TACOS
These sweet & spicy mango tacos are a great vegetarian weeknight dinner. Spice to taste here, adding more or less chili powder, chile, and/or sriracha, depending on your preference.
Provided by Jeanine Donofrio
Categories Main dish
Yield 2
Number Of Ingredients 13
Steps:
- In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt.
- Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
- Toss the cabbage with a squeeze of lime (1 teaspoon or so) and a few pinches of salt.
- Fill each tortilla with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side.
BLACK BEAN MANGO SALSA
I love this salsa! It makes for a perfect summer appetizer. I particularly like that it has black beans for extra protein. When served over grilled chicken, it is even better.
Provided by Roxy Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 25m
Yield 12
Number Of Ingredients 13
Steps:
- Mix mango, green bell pepper, yellow bell pepper, tomatoes, corn, black beans, apple cider vinegar, cilantro, jalapeno pepper, lime zest, lime juice, red onion, sugar, and salt together in a bowl.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 6.1 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.9 g, Sodium 121.3 mg, Sugar 2.7 g
MANGO BLACK BEAN SALAD
This Mango Black Bean Salad Recipe combines the sweetness of mango, creaminess of black beans and avocado, fresh crunch of bell peppers, and zesty flavor of tomatoes and lime, for a fresh and healthy sweet and savory black bean salad!
Provided by Olena Osipov
Categories Salad
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, add mango, tomato, bell pepper, corn, black beans, cilantro, onion, olive oil, lime juice, cumin, salt, hot pepper flakes.
- Gently stir to combine. If you have time, allow flavors to marry each other in the fridge for a few hours.
- Serve cold with cilantro lime chicken, grilled salmon or add Instant Pot quinoa to make it one complete meal.
Nutrition Facts : ServingSize 1.5 cup, Calories 253 kcal, Sugar 12 g, Sodium 362 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 27 g, Fiber 6 g, Protein 4 g
BLACK BEAN AND MANGO PINEAPPLE SALSA
Make and share this Black Bean and Mango Pineapple Salsa recipe from Food.com.
Provided by Sudie
Categories Sauces
Time 15m
Yield 12 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients in large mixing bowl.
- Serve at room temperature.
CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA
A lovely summery chicken taco with a refreshing salsa, courtesy of "for the love of cooking" site.
Provided by MarraMamba
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
- Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
- Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.
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- In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant but before it browns. Add the beans, 1/2 cup of the reserved can liquid, the kosher salt, and several grinds of black pepper.
- Turn the heat to medium low and cook for 10 to 15 minutes, stirring often and smashing the beans toward the end of the cook time, until most of the liquid has cooked out and the texture is mashed and thick, but not dry. Add additional can liquid as needed. Taste and season with additional salt as desired.
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- In a medium bowl, combine half the chopped cilantro, diced avocado, half the diced mango, chopped onion, the juice from half the lime and a pinch of salt. Stir to combine.
- Halve the jalapeno and remove the seeds. To a blender, add the remaining mango, cilantro, lime juice, 1 garlic clove, half of the jalapeño, 1 tbsp olive oil, and 1 tbsp water. Blend cilantro sauce until smooth, taste, and season with salt.
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