Black Bean Tacos With Mango Salsa
1 Tbsp olive oil
1 cup reduced sodium chicken broth
Heat a large skillet over medium heat. Add the olive oil, half the cilantro, the jalapeño, cumin and chili powder. Reduce the heat to medium and cook 1 to 2 minutes, stirring occasionally, until the mixture becomes fragrant. Sprinkle the cornstarch over the beans and add them to the skillet, stirring once or twice. Add the broth and cook the mixture 4 to 5 minutes, mashing some of the beans with the back of a wooden spoon.
Meanwhile, prepare salsa. Mix mango, red bell pepper, remaining cilantro, and zest and juice from both limes; stir until well combined. Divide black beans among the tortillas; top with avocado slices and the salsa and serve immediately.
Nutrition facts (per serving): calories 356, fat 15 g (sat. fat 2.1g), cholesterol 0 mg, protein 10 g, carbohydrates 54 g, sodium 434 mg