Black Bean Tacos with Homemade Guac and Mango Pico

There are a million different ways to do tacos on a plant-based diet, but we included this one because it showcases our favorite guacamole as well as another favorite: pineapple-mango salsa. The salsa is from Gaby Dalkin of What'sGabyCooking.com. Both the guac and the salsa require a bit of time chopping, but trust us, they're worth it! Feel free to use whichever type of tacos or tortillas you like. We normally do the Old El Paso crunchy stand-and-stuff variety, but happened to have soft corn tortillas on hand for the pic above. Also, feel free to leave out the rice. Rice makes the dish a little more substantive, but doesn't add much nutritional value so it's optional.

Prep Time: 1 hr.

Cook Time: 15 minutes

Serves: 4 people

Mango Pico Ingredients

• 2 cups fresh pineapple diced

• 1 cup mango diced

• 1/2 small red onion diced

• 3 scallions (green part only) sliced

• 1/2 jalepeno seeded and diced

• 1/4 cup fresh cilantro chopped

• 1 Tbsp. fresh chives chopped

• juice of 1 lime

• 1 tsp. kosher salt

• 1/2 tsp. ground black pepper

Taco Ingredients

• 8 taco shells or tortillas (any variety)

• 4 cups cooked white rice

• 2 - 15oz. cans black beans drained and rinsed

• zest of 2 limes

• juice of 2 limes

• 2 Tbsp. taco seasoning (any grocery store variety or Old El Paso packets)

• 1 cup red cabbage finely shredded

Guacamole Ingredients

• 3 ripe avocados

• 1/2 small red onion diced

• 1/2 jalapeño seeded and diced

• 1/4 cup fresh cilantro chopped

• 1 medium tomato diced

• 2 cloves garlic

• juice of 2 limes

• 1 tsp. kosher salt

Preparation

1. Preheat oven and warm your taco shells according to package instructions.

2. Make the salsa by combining all ingredients in a medium mixing bowl. Refrigerate for 30 minutes so that the flavors can meld.

3. Prepare the beans by placing beans in a medium saucepan on medium heat. Add lime juice and taco seasoning and stir until the seasoning has dissolved. Just when the beans begin to simmer, reduce heat to low to keep warm until serving, stirring occasionally.

4. To make the guacamole, combine all of the ingredients except the avocado in a medium mixing bowl. Just before assembling the tacos, slice, pit, and scoop the avocado meat into the bowl. Mash with a fork or potato masher, mixing with the other ingredients.. (It's important that the avocados are sliced and added at the last minute because they will begin to brown if left out for too long.)

5. Assemble your tacos by placing 1/4 cup rice, 1 Tbsp. of cabbage, 1/4 cup of beans, and a couple of tablespoons each of guac and salsa and enjoy!