Black Bean Lettuce Wrap Tacos with Mango Avocado Salsa

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 6 Bibb or iceberg lettuce, leaves
  • 1 14 oz can Black beans
  • 1/3 cup Cilantro, leaves
  • 1/2 Cucumber
  • 1 clove Garlic
  • 1/2 Jalapeno
  • 1 Mango
  • 1/2 Onion, yellow or red
  • 1/4 tsp Oregano
  • 1/4 Red onion

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/8 tsp Cayenne pepper
  • 1/2 tbsp Chili powder
  • 1/4 tsp Cornstarch
  • 1/4 tsp Kosher salt
  • 1/2 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 1/4 cup Water

Found on coffeeandquinoa.com

Description

Ingredients

• 1 tsp olive oil
• 1 clove garlic, minced
• 1/2 onion, finely diced (yellow or red)
• 14 oz can black beans, drained and rinsed (or about 1 1/2 cups cooked)
• 6 leaves bibb or iceberg lettuce
• 1/2 Tbsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp oregano
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp cornstarch
• 1/8 tsp cayenne pepper
• 1/4 cup water
• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1/2 cucumber, peeled and diced
• 1/2 jalapeno, seeds removed and minced
• 1/4 red onion, diced
• 1 Tbsp lime juice
• 1/3 cup chopped cilantro leaves
• salt and pepper to taste

Directions

• First prepare the salsa. Combine all ingredients in a bowl and mix well. Add salt and pepper to taste. Set aside.
• In a small bowl, combine all taco seasoning ingredients. The tacos come together quickly, so I like to do this before anything goes on the stove.
• Add olive oil to a large pan over medium heat. Once shimmering, add garlic and onion and saute until soft, 4-5 minutes.
• Pour in black beans and taco seasoning and stir to coat. Saute, stirring occasionally, until beans are heated through and some of the water is evaporated, 2-3 minutes.
• Serve with lettuce leaves to be used as taco shells and mango avocado salsa.
• Enjoy!