Black Bean Tacos with Mango Salsa
- Jalapenos (opt) - 1/2, diced
- Ginger, fresh - 1/2 tsp, grated
- Cilantro (opt) - 1 Tbsp, chopped
- Mango, fresh - 1, chopped (sub frozen mango or frozen pineapple, defrosted and chopped)
- Bell peppers, any color - 2, diced
- Beans, black (14 oz / 397 g) - 2 cans, drained and rinsed
- Avocados - 2, sliced
- Oil, cooking - 1 Tbsp
- Chili powder - 1/2 tsp
- Cumin - 1/2 tsp
- Tortillas, taco-sized corn or flour - 12
- Asparagus - 1 bunch, ends trimmed
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 tsp
- Bell peppers / Jalapenos / Ginger - Prep as directed. Combine jalapenos and ginger. (Can be done up to 5 days ahead)
- Asparagus / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Mangos - If using fresh mango, peel and chop. If using frozen, defrost in the microwave and chop.
- Beans - Drain and rinse.
- Avocados - Slice avocados.
- Heat a skillet with oil (the portion for the tacos) over medium-high heat. Add bell peppers to heated oil and saute until starting to turn golden (but still a bit crunchy), 2 to 3 minutes. Add beans, chili powder and cumin with some salt. Saute until spices are fragrant and beans are warmed through, ~2 minutes more. Set beans aside, wipe out pan and return to heat.
- Add oil (the portion for the asparagus) to heated pan. If asparagus spears are too large to fit in the skillet, cut them in half. Add asparagus to heated oil with a pinch of salt. Saute until asparagus is tender, 4 to 8 minutes (depending on how thick the spears are). Squeeze lemon juice over top.
- While asparagus cooks, toss together mango, jalapenos, ginger and cilantro.
- Heat tortillas according to package directions.
- Fill tacos with black bean / bell pepper mixture, avocado slices and mango salsa. Serve with asparagus on the side. Enjoy!
This was great! Really liked the mango salsa. The only problem was that the chicken breasts we had were super thick, so it took like 15 minutes longer to cook than predicted. Also used brussel sprouts instead of asparagus and it was really good! Also used about 1.7 lbs of chicken (approx 3 large chicken breasts) and 1.5 cups of rice so we would have enough for left overs lunch (so 2 dinners + 2 lunches).0 Helpful
Great easy flavorful recipe. Very adaptable to preferences and what you have on hand. I even forgot to get coconut milk, but brown rice with the sauce left in the pan was delicious. This is a great recipe to have in your back pocket for quick tasty dinners.0 Helpful
Excellent! I make this all the time, never stops being amazing0 Helpful
Happy plates everywhere. Added cranberries and cashews and pistachios to the rice. Used the cilantro in the salsa. And wow what a dish0 Helpful
Made this stovetop/oven, as directed, except with a full can of coconut milk. So yummy and easy if prepped ahead! The pan sauce is excellent poured over the chicken, rice, and asparagus. The salsa had WAY too much ginger, so beware of that if you're using a mandolin to grate it. Salsa also needs to be cut into much smaller pieces than shown in the photo. Chicken cooked faster than indicated.0 Helpful
We made the original and veggie version. Mango S also so good:). Had several lunches and versions of this.. wraps, tacos, rice bowls etc. used half the cumin.0 Helpful