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    Home » Grateful Grazer

    Published: Jun 21, 2017 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · 3 Comments

    Black Bean Street Tacos with Tropical Fruit Salsa

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    These Black Bean Street Tacos with Tropical Fruit Salsa are sponsored by USA Pulses & Pulse Canada. As a proud pulse partner, I’m sharing a series of healthy recipes featuring chickpeas, dry peas, lentils, and beans this year. 

    Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    I eat a lot of fresh fruit during the summer. I might have a yogurt parfait for breakfast, a fruit and vegetable salad for lunch, and a smoothie for a snack. Even after all of this, you’ll still find me throwing a little fruit salsa on my tacos come dinner—especially this time of year.Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    I’ve been getting lots of questions about fruit lately—Is it healthy? Is there too much sugar? Does eating fruit cause cancer? (Spoiler alert: nope, it doesn’t—and neither does soy, by the way.)Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    Whole fruits do have some sugar (also known as energizing carbohydrates) but this sugar is also wrapped up with beneficial compounds like dietary fiber (a blood sugar stabilizer) and tons of vitamins and minerals that we simply can’t live without.Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    Combine fresh tropical fruits like pineapple and mango with the fiber- and protein-packed pulses we know more commonly as beans, peas, chickpeas, and lentils, and you’ve got a perfectly balanced summer taco plate that’s ready to eat in less than 30 minutes. (Use any pulse you like—black beans are my personal favorite for all things Mexican-inspired!)Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    Include a half-cup of pulses (that’s about three of these black bean street tacos) three times a week to reach your wellness goals without sacrificing flavor, variety, or satisfaction. Need some added motivation? Sign up for the Half-Cup Habit challenge to get healthy recipe ideas, pulse nutrition information, and a handy half-cup scoop that will make meal prepping a breeze!Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!

    #ad Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa! Vegetarian recipe with gluten-free option.

    Black Bean Street Tacos with Tropical Fruit Salsa

    Add a little zest to your summer meals with healthy Black Bean Street Tacos topped with Tropical Fruit Salsa!
    5 from 1 vote
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    Course: Appetizer, entree
    Cuisine: dairy-free, gluten-free, plant-based, vegan, vegetarian
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Servings: 2
    Author: Stephanie McKercher, RDN

    Ingredients

    • Beans:
    • 2 teaspoons cooking oil of choice I used grapeseed oil
    • ¼ cup diced red onion
    • 1 cup cooked black beans about 1 can drained and rinsed
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 teaspoon soy sauce substitute with gluten free tamari if needed
    • 2 cloves pressed garlic
    • Tropical Fruit Salsa:
    • ⅓ cup diced pineapple
    • ⅓ cup diced mango
    • ¼ cup diced red bell pepper
    • ¼ cup diced tomato
    • ½ lime zest and juice
    • 1 minced jalapeño pepper remove seeds and membranes if less heat preferred
    • ¼ cup chopped fresh cilantro loose
    • Salt to taste
    • For serving:
    • 6-12 small street taco tortillas use corn tortillas for gluten free option
    • 1 cup packaged broccoli slaw substitute with greens of choice

    Instructions

    • Heat oil in a small saucepan. Add onion, beans, cumin, chili powder, soy sauce, and garlic and cook over medium heat until hot, about 6-8 minutes.
    • Combine diced pineapple, mango, bell pepper, tomato, lime, jalapeño, cilantro, and salt in a medium-sized mixing bowl and set aside.
    • Warm tortillas if desired and then lay flat for taco assembly. (Use two tortillas per taco if desired.) Top each tortilla with ⅙ broccoli slaw, ⅙ black beans, and ⅙ fruit salsa. Enjoy!
    • (The black beans and fruit salsa can be made in advance and stored in an airtight container in the refrigerator for up to one week. For best results, assemble tacos just before serving.)
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    [clickToTweet tweet="#ad Add a little zest to your summer meals with Black Bean Street Tacos topped with Fruit Salsa!" quote="#ad Add a little zest to your summer meals with Black Bean Street Tacos topped with Fruit Salsa!"]

    What are your favorite ways to incorporate fruits into your meals?

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    Comments

    1. Lauren Grant | Zestful Kitchen says

      June 24, 2017 at 11:36 am

      Love the looks of these tacos! A perfect summer dinner!

      Reply
      • Stephanie McKercher, RDN says

        June 24, 2017 at 7:37 pm

        Thanks so much, Lauren! 🙂

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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