Bean Tacos
Mexican
Crispy homemade taco shells filled with seasoned black beans, fresh salsa with mango, sautéed bell peppers, creamy avocado, and melted cheddar cheese. A colorful, flavorful, and satisfying vegetarian meal!
Ingredients
- Tomato1 small
- Red onion1 small
- Cilantrofresh, chopped
- Mango chunks1/2 cup (fresh or frozen)
- Corn and wheat tortillas8-10
- Yellow bell pepper1 small
- Red bell pepper1 small
- Avocado1
- Black beans1 can, drained & rinsed
- Shredded cheddar cheese1 cup
- Taco seasoning2 tbsp
- Lime1, juiced
- Salt and pepperto taste
Method
- 1
Prepare the salsa by chopping tomato, red onion, and cilantro. Mix with mango chunks (frozen or fresh) and set aside.
- 2
Rinse and drain the black beans thoroughly.
- 3
Chop yellow and red bell peppers and sauté them slightly in a pan over medium heat for 3-4 minutes.
- 4
Mix the sautéed peppers with black beans, salsa mixture, and taco seasoning. Add salt to taste.
- 5
Cut avocado into chunks, squeeze lime juice over it, and season with salt to taste.
- 6
Preheat oven to 350°F. Fold tortillas and place them upside down in a slightly folded manner on oven racks to create hard taco shell shapes. Bake for 10-15 minutes until crispy.
- 7
Remove taco shells from oven and let cool slightly. Fill each shell with the bean and pepper mixture.
- 8
Top with avocado chunks and sprinkle shredded cheddar cheese over each taco.
- 9
Serve immediately and dig in!