Cooking Instructions
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Step 1
Chop half of the
Red Bell Pepper (1)
into 1/2-inch pieces and set aside. Mince the other half of the bell pepper and set aside.
Step 2
Heat
Olive Oil (15 mL)
in a medium saucepan over medium high heat. Add
Onion (1)
, larger chopped bell pepper, and
Garlic (2 cloves)
and sauté for 2 to 3 minutes until softened and slightly translucent.
Step 3
Add
Canned Black Beans (1 can)
,
Ground Cumin (2 g)
,
Chipotle Chili Powder (1 g)
,
Kosher Salt (2 g)
and
Ground Black Pepper (as needed)
. Stir to combine. Add the
Chicken Broth (60 mL)
. Cook over medium heat for 3 to 4 minutes until most of the liquid is evaporated.
Step 4
Cover and set aside.
Step 5
In a small bowl, combine the
Mangoes (2)
, the minced bell pepper,
Red Onion (1/4)
,
Serrano Chili (1)
, zest and juice of the
Lime (1)
and
Salt (1 pinch)
. Stir to combine and set aside.
Step 6
Heat
Flour Tortillas (4)
. If you have a gas stove, turn the flame on medium and place the tortilla directly on the grate. Heat until it starts to puff and char slightly. Use tongs to flip the tortilla. Repeat with the rest of the tortillas.
Step 7
Slice 1/4 inch off of each end of the
Lime (1)
and cut it in half, lengthwise. Set one of the halves cut side-down on the cutting board, slice it at an angle, lengthwise to make lime wedges and set aside.
Step 8
Assemble the tacos. Spoon the black beans into the tortilla shell. Tuck in a few slices of
Avocado (1)
. Sprinkle with
Cheddar Cheese (60 g)
, top with mangoes salsa,
Fresh Cilantro (8 g)
and lime wedge. Enjoy.
