Potato Street Tacos
Black Bean-Mango-Pineapple Salad
Ingredients
- 2 lb baby red potatoes, quartered
- 1 Tbsp olive oil
- 1 Tbsp nutritional yeast
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp pepper
- 12 soft taco-size corn tortillas
- 1 cup fresh salsa
- ½ cup chopped fresh cilantro
- 2 avocados, diced
Instructions
- Preheat oven to 450°F. Place potatoes on a large rimmed baking sheet; toss with oil, nutritional yeast, cumin, chili powder, salt, and pepper.
- Bake 20 to 25 minutes or until potatoes are browned, stirring halfway through baking.
- Heat tortillas according to package directions. Divide potatoes among tortillas; top with salsa, cilantro, and avocado.
Side Dish Ingredients
- 1 (15-oz) can black beans, drained and rinsed
- 2 mangoes, peeled and diced
- 1 (10-oz) container pineapple chunks, chopped
- 2 red bell peppers, diced
- ¼ cup chopped fresh cilantro
- 2 Tbsp fresh lime juice
- 2 tsp agave nectar
Side Dish Instructions
- Toss together beans, mangoes, pineapple, bell peppers, and cilantro in a large bowl. Drizzle with juice and agave nectar; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
435
|
173
|
608
|
| Fat (g) | 14 | 1 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 15 | 6 | 21 |
| Carb (g) | 64 | 41 | 105 |
| Fiber (g) | 10 | 7 | 17 |
| Sodium (mg) | 775 | 172 | 947 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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