Mango And Black Bean Tacos Food

MANGO BLACK BEAN TACOS

Steps:

• Dice the mangoes, jalapenos, and red onions. Drain and rinse the black beans.
• Combine fresh cilantro, 1 tbs. red onion, juice of 1 lime, and mangoes in a small bowl. Set aside. In another small bowl, whisk together the sour cream, coconut milk, and sugar. Set aside.
• Saute black beans, red onion, and jalapeno in a little bit of olive oil and season with salt and pepper. Saute gently because the beans will "mush" easily if you get too rough with the spatula. When onions and jalapenos have softened, remove mixture from heat.
• Layer the black beans and mangoes on a warmed corn tortilla. Drizzle with cream and enjoy!

SPICY MANGO, BLACK BEAN & AVOCADO TACOS

Steps:

• In a small bowl, combine the black beans with 1 tablespoon of lime juice, ¼ to ½ teaspoon chili powder, and ¼ teaspoon salt.
• Make the spicy mayo: In a small bowl, stir together the mayonnaise and the sriracha.
• Toss the cabbage with a squeeze of lime (1 teaspoon or so) and a few pinches of salt.
• Fill each tortilla with the cabbage, avocado slices, black beans, mango, cilantro, the spicy mayo, and feta cheese. For spicier tacos, serve with sliced serrano peppers and extra sriracha. Serve with lime slices on the side.

CILANTRO LIME CHICKEN TACOS WITH A MANGO AND BLACK BEAN SALSA

Steps:

• Place first 8 ingredients in a large zip lock back and combine thoroughly. Add the chicken breasts and mix until the breasts are evenly coated. Place in the refrigerator to marinate for 2-4 hours.
• Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.
• Grill chicken breasts until thoroughly cooked. Let the meat rest for at least 5 minutes before slicing into thin slices. Place the corn tortillas in a panini grill for 30 seconds (or cook them in a dry skillet on each side for 45-60 seconds). Layer the warmed tortilla with sour cream, sliced chicken, cotija cheese, mango and black bean salsa. Serve with a side of guacamole and salsa. Enjoy.