Vegan
Black Bean Tacos with Pineapple-Avocado Salsa
Jicama Salad
Ingredients
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 1 tsp Southwest seasoning
- 1 (15-oz) can black beans, drained and rinsed
- 1 avocado, peeled and chopped
- 2 tsp fresh lime juice
- ½ pineapple, peeled, cored and diced
- ½ jalapeño pepper, seeded and finely chopped
- 4 corn tortillas
Instructions
- Heat oil in large skillet over medium heat; add garlic and seasoning, and cook 1 minute or until fragrant. Add black beans; cook 5 minutes, stirring occasionally.
- Toss together avocado and lime juice; gently stir in pineapple and jalapeño.
- Heat tortillas according to package directions. Fill tortillas with black beans and pineapple-avocado salsa.
Side Dish Ingredients
- ½ small jicama
- 1½ Tbsp chopped fresh cilantro
- 1½ Tbsp olive oil
- ½ tsp grated lime rind
- 1 Tbsp fresh lime juice
- ½ Tbsp agave
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Peel jicama, and cut into thin strips.
- Whisk together remaining ingredients in a serving bowl. Add jicama; toss gently to coat.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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