Taco night

Mmmm, tacos! Don’t you just love them? They’re tasty and messy and you can tuck just about anything into those crispy little shells. Back in the day, seasoned ground turkey was the “base” of choice; these days, we stick with beans or tempeh, or a big combo. This recipe relies on black beans, lightly seasoned — and, man, are they ever GOOD!

This is a case where you really need to use coconut oil to get the flavor just right. I know it’s more expensive, but just think of all the money you’re saving by not buying meat!

This comes together really quickly, so it’s a great choice for a weeknight, or a Friday night when you don’t feel like doing much cooking. If your kids don’t mind raw onion, mix it right into the salsa; otherwise, hold it out like I do and just mix it into the adult portions.

————

Black bean tacos with mango salsa

1 ripe mango, peeled, pitted, and diced
2 T. red onion, diced
juice of 1/2 fresh lime
2 T. chopped cilantro
1 15-oz. can black beans, drained and rinsed
1 T. coconut oil
2 scallions, finely chopped
3/4 tsp. cumin
1/2 tsp. sea salt
6 taco shells, warmed
1 avocado, diced

Combine mango, lime juice and cilantro in a small bowl. (Add the onion, too, if your kids don’t mind it.) Set aside.

Combine beans, coconut oil, scallions, cumin and salt in a microwave-safe bowl. Cover bowl with waxed paper and heat one to two minutes, until warmed through. Remove waxed paper and mash about half the beans with the back of a fork. Stir to combine.

Meanwhile, warm taco shells in the oven. Remove, and fill 1/3 of the way with the bean mixture, top with a couple spoonfuls of mango salsa, then top with diced avocado. (Remember to add onion to the adults’ tacos.) Serve immediately.

Makes 6 tacos; recipe can easily be doubled.