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Black bean mango salsa recipe4/11/2024 ![]() Make these tacos part of a larger meal by serving them alongside guacamole, salsa, mini stuffed peppers, or grilled avocado.Īnd, as is the case with any taco recipe, you can’t go wrong with a margarita to drink. You could even use another fruit in place of the mango – peaches would be divine. Next time I might switch things up by adding a grilled piece of halibut or salmon. Feel free to dress it up with romaine lettuce for crunch, fresh corn, or chipotle sauce. ![]() Use any sweet/savory jam – I’ve seen spicy peach jams at farmers markets and Whole Foods, and something along those lines would work well here.Īs it stands, this recipe for black bean tacos is pretty simple.Serve at room temperature, using some to top the swordfish, the rest on the side. Cook patties in batches for 5 minutes on each side. In a skillet, heat olive oil at medium high heat. Add roasted jalapeños or habaneros or even a squeeze of sriracha for kick. Gently mix all ingredients together avoid stirring, which mashes the salsa. Using your hands, form 6 patties and place in the fridge for 5 minutes.You could use a spoonful of the adobo sauce from a can of chipotles in adobo or a sprinkle of chipotle powder. 1 jalapeno diced and cored (no seeds) 2 Tbsp red bell pepper diced - optional. Store any leftovers in the fridge in an airtight container for up to 2-3 days (any longer and it becomes mushy). While you can serve this salsa immediately, for best flavor results allow it to sit for at least 30 minutes before serving. 2 Tbsp lime juice fresh squeeze, about 1 lime. Place all of the ingredients in a bowl and stir to combine. Add chipotle spices to your mango salsa. 15 oz black beans 1 can, drained and rinsed.If you can’t get your hands on a good mango habanero jam, not to worry! Try any of these variations: (Add cheese if you want, but these are plenty flavorful without). These black bean tacos really couldn’t be easier – just chop and mix your ingredients – salsa, avocado, black beans, etc., and stuff them into a tortilla. Lightly mix salsa ingredients and adjust. Today, I’m stirring in some mango habanero jam to make a sweet, juicy, and spicy filling for easy black bean tacos. In a medium bowl, combine the beans, mango, peppers, red onion, cilantro, cumin, 1 teaspoon olive oil and lime juice. (I mean, who doesn’t?) It’s so fun and versatile – some of my favorite additions have been roasted jalapeños, smoked paprika, diced avocado, and even sesame & ginger.
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