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#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!
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:
  • cup diced pineapple
  • 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

  1. 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.
  2. Combine diced pineapple, mango, bell pepper, tomato, lime, jalapeño, cilantro, and salt in a medium-sized mixing bowl and set aside.
  3. 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!
  4. (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.)