Goodfood x PlantYou: Oven-Crisped Chipotle Black Bean Tacos
with Refreshing Mango-Lime Salsa
Cooking time
35 minutes
Servings
2/4
Calories
610 /serving
We’re teaming up with plant-based foodie Carleigh Bodrug, who makes embracing animal product alternatives more approachable. Using the oven to crisp up spicy black bean and chipotle tacos makes every bite a pure delight. So does this zingy mango salsa.
We will send you:
- 2 Garlic cloves
- 6 Wheat flour tortillas
- 45ml Pineapple chili sauce
- 14g Cilantro
- 1 Onion (or shallot)
- 1 Lime
- 1 Tomato
- 1 Mango
- 540ml Black beans (canned)
- 1 Chipotle pepper in adobo
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Sulphites, Wheat
You will need:
Peeler
Oil
Sheet pan
Parchment paper
Strainer
Salt & pepper (S&P)
Large pan
Total Fat
11 g
Saturated Fat
3 g
Sodium
1440 mg
Total Carb
115 g
Sugars
23 g
Protein
26 g
Fibre
27 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Drain and rinse the black beans.
- Juice the lime.
- Small-dice the tomato.
- Pick ½ the cilantro leaves off the stems; roughly chop the remaining leaves and stems.
- Peel and pit the mango; small-dice.
- Mince the garlic.
- Halve, peel and small-dice the onion.
- Roughly chop the chipotle pepper, reserving the adobo sauce.
Start the black beans
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 1 to 2 min., until translucent.
- Add the garlic, chipotle pepper and adobo sauce, ¼ cup water (double for 4 portions) and the spices.
- Sauté, 2 to 3 min., until fragrant.
- Add the black beans and sauté, 2 to 3 min., until beginning to soften.
Make the salsa
- Meanwhile, in a medium bowl, combine the mango, tomato, chopped cilantro, ½ the lime juice, a drizzle of oil and S&P.
Finish the black beans
- Mash the black beans into a thick paste.
- To the pan of black beans, add the remaining lime juice and S&P.
Assemble & bake the tacos
- Arrange the tortillas on a lightly oiled lined sheet pan.
- Top with the black beans.
- Fold each tortilla in half to form a taco shape and press down.
- Flip the tacos over to ensure they stay closed and bake, flipping halfway, 8 to 10 min., until crispy.
Plate your dish
- Divide the tacos between your plates.
- Top with the salsa and remaining cilantro.
- Serve the pineapple chili sauce on the side. Bon appétit!
