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Down there on the street is a place where he knows our order by heart. It’s a pretentious place for a farm table (we go on long days), but the corn tortillas are homemade and their guac is particularly spicy — I can’t get enough of them. To chase the little one and balance the career, I have quick and bustling dinners. This often includes an easy and quick way to carry it, especially when paired with street heels. I am familiar with vegetable or seafood tacos. My husband, on the other hand, loves carne asada and tacos al pastor. So even though this black bean taco recipe is my jam, I couldn’t get enough of it. Best of all, it takes less than 15 minutes to assemble and only a short list of components is needed. Easy, plant-based summer taco recipe? Yes please.
Although our neighborhood canteen doesn’t have black bean tacos, this recipe is inspired by their vegetable tacos. Roasted portobellos are layered with soft tomato tortillas in tomato tortilla salsa, avocado, pickled Nopalito and crispy potatoes; it’s tasty and flavorful. Pickled Nopalito (cactus) is delicious. My only doubt is that it has less protein than the average taco. So when I started developing this recipe, I made sure it filled with a perforated protein. Write: black beans.
Black beans are incredibly versatile, cost-effective, and have a rich nutritional profile. Round, black beans contain more than 15 grams of protein and are an excellent source of fiber. They also contain folate which is an important food during pregnancy. Whether you’re using a horse recipe or you’re craving something light and refreshing, black beans are a delicacy.
Another star of the show? Mango. And the great news is, it’s basically mango season. Although the exact number is unknown, there are approximately 1,000 types of mangoes worldwide. India and Mexico are the main producers. Here in the United States, you probably know Haden mango; it is round, with a shiny flesh and a strong texture. Kent is another well-known type, with a smooth, oval shape and a striking tropical flavor. All mangoes have vitamin C, with different textures and sweetness. For this recipe, any variety will do.
For the best possible dinner at the table, I suggest making salsa in advance. The recipe is simple, but the longer the ingredients, the tastier it is. I love mango and radish salsa with french fries, endive leaves or sliced cucumber. It’s delicious, spicy and crunchy, perfect for taco topping.
To assemble, you can use any tortilla: corn, traditional flour or alternative flours (like coconut or cassava). I prefer the satisfying factor of almond flour tortillas. If you have a gas heater, cook the tortillas. It only takes five to 10 seconds on each side, and the tortilla is refreshed immediately. Otherwise, steam the tortillas in the microwave. In the end, although this recipe doesn’t require cheese, Cotija cheese is my wish. You can buy fresh or aged cotija (aged), but I prefer Cotija with heels.
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