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September 13, 2018

Crispy Black Bean Tacos

by Anne Paddock

Crispy Black Bean Tacos are a refreshing take on traditional tacos. With seasoned refried black beans piled high with crispy green lettuce and an avocado mango salsa on a corn tortilla crisped on the stove, Crispy Black Bean Tacos are a quick, easy, and delicious mealtime favorite in our home.

Most of the ingredients are probably in your cabinets or pantry. If not, a trip to Trader Joe’s or your favorite local grocery store will ensure you have all the ingredients on hand when you need a meal that looks and tastes incredible but doesn’t require a lot of effort.

Crispy Black Bean Tacos  (makes 8 tacos – approximately 4 servings)

Ingredients:

  • 2 Haas avocados, chopped
  • 1 mango, chopped
  • 1/2 lime,juiced
  • 1/4 cup chopped cilantro leaves
  • Salt and Pepper
  • 2 13.6 ounce package of refried black beans*
  • 1/4 cup water
  • 1 teaspoon cumin
  • 1/4 teaspoon chili powder, optional
  • 4 cups chopped romaine lettuce (about 1/2 head)
  • 10-12 Village Marzano Tomatoes (or cherry tomatoes), chopped
  • 8 soft corn tortillas
  • Sunflower Oil Spray
  • 8 toothpicks

* Refried black beans are packaged in boxes or cans that range from 13-16 ounces.

Place the refried black beans, water, cumin, and chili powder in a pan on medium-low heat on the stove.  Stir to blend and allow the mixture to come to a simmer and then turn off the heat and set aside.

While the black beans are heating up, chop up the mango, avocado, and tomatoes and place in a medium-sized serving bowl. Juice the lime over the salsa mixture and gently stir. Add the cilantro, salt, and pepper, to taste. Set aside.

Chop up the Romaine lettuce and set aside.

In a medium-sized saute pan, spray sunflower oil spray very lightly. Turn the heat on medium-high. Place a corn tortilla in the center and allow to lightly brown (about 2-3 minutes). Remove the tortilla from the heat (with the crispy side down) and fill with black beans. Top with lettuce and the avocado mango salsa. Put a toothpick in the upper center to keep the taco closed and place on a dinner plate. Repeat. Once two tacos are on the plate, arrange romaine lettuce around the tacos on the plate. Serve. Remove the toothpicks and enjoy. Whatever filling falls out of the taco will fall on the lettuce which can be enjoyed as a side salad.

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