Recipe of the Week: Tropical Black Bean Tacos

Looking for a quick and easy dinner idea? Look no further than these Island black bean tacos! A savory blend of jalapeños, red onions, and black beans, topped with a tangy mango pineapple salsa, and drizzled with a creamy coconut sauce; served on warmed corn tortillas.

Recipe:

# of Portions: 8

Serving size: 3 tacos

Ingredients:

Beans:

Jalapeños, diced: 3 tbsp.

Red onions, diced: 12 tbsp.

Black beans: 60 oz. (1 ½ cans)

Olive Oil: 5-6 tbsp.

Salt: 1-2 tsp.

Pepper: 1-2 tsp.

Mango Salsa:

Pineapple, diced: 2 cup

Mango, diced: 2 cup

Bell pepper, diced: 1 ½ cup

Tomato, diced: 1 ½ cup

Lime, lime zest and juice: 3 limes; ¼ tsp zest and juice of 3 limes

Fresh cilantro, chopped: 1 ½ cup

Salt: 1/4 tsp.

Coconut cream Topping:

Sour cream: 2 cup

Coconut milk: 1 cup

Sugar: 3 tbsp.

For serving:

Corn tortillas: 24

Instructions:

1. Preheat oven to 350 degrees.

2. Dice jalapeños and red onions

3. Drain and rinse black beans

4. Combine beans, onions, and jalapeños; toss with olive oil, salt, and pepper, and bake for 30 minutes at 350 degrees, turning once halfway through.

5. While beans are baking, dice pineapple, mango, bell pepper, tomato. Chop cilantro and combine with lime juice/zest and salt in a medium-sized mixing bowl. Set aside.

6. In another small bowl, whisk together sour cream, coconut milk, and sugar. Set aside.

7. Layer the black beans and mango salsa on a warmed corn tortilla. Drizzle with cream and enjoy!