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Spicy Mango Black Bean Taco Bowls

Entrees

Course

Difficulty

Moderate

Pulse Type

Dry Beans

Specialty Diet

Vegetarian

Occasion

Cinco de Mayo

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

Spicy Black Beans

2TbspOlive Oil
1Small Oniondiced
2clovesGarlicminced
2cansBlack Beansdrained and rinsed
1tspCumin
1/2tspChili Powder
1Limezest + juice
1/4tspSea Salt

Mango Salsa

1Ripe Mangodiced
1/4cupRed Oniondiced
1/4cupCilantrochopped
1/2Limejuice
pinchSalt

Spicy Crema

1/2cupSour Cream or Greek Yogurt
1-2tspHot Sauce
1/2Limejuice
pinchSalt

For the Bowls

2cupsCooked Rice
1Avocadosliced
1 1/2cupsShredded Red Cabbage
1/4cupCilantroto garnish
1Limesliced into wedges, to garnish

Instructions

Make the salsa: Add mango, red onion, cilantro, lime juice, and salt to a large bowl. Toss to combine. Set aside.
Mix the crema: Stir sour cream, hot sauce, lime juice, and salt until smooth. Set aside.
Cook the beans: Add olive oil to a skillet over medium heat. Add onion and cook until soft, about 5-7 minutes. Add garlic, black beans, cumin, chili powder, lime zest and juice. Cook an additional 10 minutes, or until beans are warmed and softened.
Build the bowls by adding rice, black beans, mango salsa, avocado, and cabbage.
Drizzle the bowls with spicy crema, add a sprinkle of extra cilantro and a squeeze of lime. Enjoy!