Name: Black Bean Tacos with Tropical Salsa & Cilantro-Lime Crema
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1/2 Tbsp (7 mL) canola oil; 1/4 cup (60 mL) red onion, finely chopped; 2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes); 1 tsp (5 mL) chili powder (see notes); 1/2 tsp (2 mL) cumin; 1/2 tsp (2 mL) smoked paprika; 1/4 tsp (1 mL) salt; 1/4 cup (60 mL) water; 2 Tbsp (30 mL) tomato paste; 1/2 cup (125 mL) diced pineapple; 1/2 cup (125 mL) diced red bell pepper; 1/2 cup (125 mL) diced mango; 1 jalapeno pepper, finely chopped (see notes); 1/4 cup (60 mL) chopped fresh cilantro; Juice & zest of a lime; 1 clove garlic; 1/2 cup (125 mL) plain Greek yogurt; 1/4 cup (60 mL) chopped fresh cilantro; 1 Tbsp (15 mL) mayonnaise; 1/4 tsp (1 mL) onion powder; 1/4 tsp (1 mL) black pepper; 1/4 tsp (1 mL) salt; 3 cups (750 mL) shredded cabbage (see notes); 12 small corn or flour tortillas; extra chopped cilantro & lime wedges, if desired

Nutrition

Serving Size: 2 tacos (1/6 of recipe) Calories: 290 Total Fat: 6 g Saturated Fat: 1 g Carbohydrate: 52 g Fibre: 12 g Sugars: 9 g Protein: 12 g Cholesterol: 3 mg Sodium: 243 mg Potassium: 650 mg Iron: 3 mg

Ingredients

Black Beans

1/2 Tbsp (7 mL) canola oil
1/4 cup (60 mL) red onion, finely chopped
2 cups (500 mL) cooked or canned black beans, drained & rinsed (see notes)
1 tsp (5 mL) chili powder (see notes)
1/2 tsp (2 mL) cumin
1/2 tsp (2 mL) smoked paprika
1/4 tsp (1 mL) salt
1/4 cup (60 mL) water
2 Tbsp (30 mL) tomato paste

Tropical Salsa

1/2 cup (125 mL) diced pineapple
1/2 cup (125 mL) diced red bell pepper
1/2 cup (125 mL) diced mango
1 jalapeno pepper, finely chopped (see notes)
1/4 cup (60 mL) chopped fresh cilantro

Cilantro-Lime Crema

Juice & zest of a lime
1 clove garlic
1/2 cup (125 mL) plain Greek yogurt
1/4 cup (60 mL) chopped fresh cilantro
1 Tbsp (15 mL) mayonnaise
1/4 tsp (1 mL) onion powder
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) salt

To Serve

3 cups (750 mL) shredded cabbage (see notes)
12 small corn or flour tortillas
extra chopped cilantro & lime wedges, if desired

Directions

Preheat a skillet over medium-high heat. Once the skillet is hot, add oil, onion, and beans. Cook, stirring often, until onion and beans are starting to soften, 6-7 minutes.
Add chili powder, cumin, smoked paprika, and salt. Stir to coat, then add water and tomato paste. Bring mixture to a simmer, and cook until slightly thickened, but not dry. Remove from heat.
Meanwhile, make salsa by combining pineapple, bell pepper, mango, jalapeno, and cilantro in a bowl. Set aside.
Place lime juice, zest, garlic, yogurt, cilantro, mayonnaise, onion powder, black pepper and salt in a blender or food processor. Blend until smooth, then transfer to a bowl.
To serve, fill tortillas with shredded cabbage, black beans, and salsa. Drizzle with cilantro-lime crema and enjoy!

Notes

A 19 oz (540 mL) can of black beans drained and rinsed will yield 2 cups (500 mL) cooked beans. You can also cook black beans from scratch following our simple steps for Cooking Dry Beans
Want spicier beans? Add an extra 1 tsp (5 mL) chili powder, use a larger jalapeno pepper and/or include the seeds from the jalapeno pepper!
You can use green or purple cabbage, bagged coleslaw mix or shredded lettuce.
If using corn tortillas, they are best served heated. Check out the instructions on the tortilla package!
This is a great make ahead recipe when you store all the components separately! Everything keeps well for at least 3-4 days in the refrigerator. All you have to do is reheat or microwave the beans.

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Black Bean Tacos with Tropical Salsa & Cilantro-Lime Crema