Black Bean Tacos With Mango Salsa

Serves 4


1 Tbsp olive oil
½ cup packed cilantro leaves,
    sliced, divided
1 jalapeño pepper, seeded, chopped
2 tsp ground cumin
2 tsp mild chili powder
2 tsp cornstarch
1 15-oz. can black beans, drained,

1 cup reduced sodium chicken broth
    or vegetable broth
1 mango, pitted, peeled, diced
½ red bell pepper, diced
2 limes, zested, juiced
12 small whole-wheat or
   whole-corn tortillas
1 ripe avocado, sliced


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

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Published July 2011

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