Mango and Black Bean Tacos

Here are some tangy, fresh tacos for an easy weekday night dinner, and maybe some leftovers for the next day’s lunch. This recipe can be eaten alone as a salad, or on tacos, which is usually my preference. It is also a nice recipe to take to a potluck or BBQ, as the flavors intensify as the dish marinates in the fridge.

P.S. this dish is vegan and gluten-free! Unless you go with flour tortillas over corn, which would taste great too!

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Mango and Black Bean Tacos

Servings

Ingredients

• 1 cup brown rice dry
• 3 mangoes
• 1 can/box black beans
• 1 red onion
• 4-5 limes juicy
• bunch cilantro
• 2 avocados
• 1 tsp salt
• tortillas I used corn

Servings Ingredients 1 cup brown rice dry 3 mangoes 1 can/box black beans 1 red onion 4-5 limes juicy bunch cilantro 2 avocados 1 tsp salt tortillas I used corn

Instructions

1. Prepare brown rice according to package directions. In the meantime, dice mango and onion. Chop the cilantro. Rinse and drain the black beans. Once rice is cooked, combine the mango, onion, black beans, rice, and cilantro in a large bowl. Squeeze the limes over the mixture and add the salt. Mix well to incorporate all the ingredients. Place mixture in the refrigerator to cool for an hour to allow flavors to marinate (optional). To serve the tacos, place 2 tbsp mixture into a taco, and top with diced avocado to serve.

   

Recipe Notes

If you are serving this recipe immediately, you can incorporate the diced avocado into the mixture. I just kept mine separate to prevent browning while the mixture cooled in the refrigerator.

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