Black bean tacos with mango-tomato salsa
Makes 4 servings
Sweet and juicy mango is an unexpected, colorful, and refreshing complement to the bold spiciness of black beans with green chilies and chili powder.
For the salsa
1 cup fresh or jarred mango in ½-inch cubes
1 large tomato, cut into ½-inch cubes
¼ cup finely chopped red onion
¼ cup finely chopped fresh cilantro
1 tablespoon finely chopped jalapeño chili or ¼ teaspoon red pepper flakes, or to taste
2 tablespoons fresh lime juice
1/8 teaspoon salt, or to taste
For the tacos
1 tablespoon olive oil
½ cup coarsely chopped red onion
½ teaspoon ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can chopped green chilies, drained
2 tablespoons fresh lemon juice
1 teaspoon minced garlic
1 teaspoon chili powder
Salt and pepper to taste
4 (7-inch) flour tortillas
½ cup coarsely crumbled feta cheese
Stir together all the salsa ingredients in a medium bowl.
To make the tacos, heat the oil in a medium saute pan over medium-high heat. Add the onion and garlic; cook, stirring occasionally, for 4 minutes or until tender. Add the remaining taco ingredients, except the tortillas and cheese; stir for 1 minute or until warm.
Meanwhile, stack the tortillas between 2 paper towels. Microwave on HIGH for 45 seconds or until moist and warm.
For each taco, spoon about ½ cup of the warm bean mixture down the center of a tortilla and top with 2 tablespoons cheese. Fold the sides of the tortilla to the center to overlap.
To serve, place the filled tortillas, seam side down on plates. Top each with ½ cup of the salsa.