2teaspoonscooking oil of choiceI used grapeseed oil
¼cupdiced red onion
1cupcooked black beansabout 1 can drained and rinsed
1teaspooncumin
1teaspoonchili powder
1teaspoonsoy saucesubstitute with gluten free tamari if needed
2clovespressed garlic
Tropical Fruit Salsa:
⅓cupdiced pineapple
⅓cupdiced mango
¼cupdiced red bell pepper
¼cupdiced tomato
½limezest and juice
1minced jalapeño pepperremove seeds and membranes if less heat preferred
¼cupchopped fresh cilantroloose
Salt to taste
For serving:
6-12small street taco tortillasuse corn tortillas for gluten free option
1cuppackaged broccoli slawsubstitute 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.)