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!
dairy-free, gluten-free, plant-based, vegan, vegetarian
Stephanie McKercher, RDN
cooking oil of choice
I used grapeseed oil
diced red onion
cooked black beans
about 1 can drained and rinsed
substitute with gluten free tamari if needed
Tropical Fruit Salsa:
diced red bell pepper
zest and juice
minced jalapeño pepper
remove seeds and membranes if less heat preferred
chopped fresh cilantro
Salt to taste
small street taco tortillas
use corn tortillas for gluten free option
packaged broccoli slaw
substitute with greens of choice
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.)
This recipe originally appeared on GratefulGrazer.com.