Black Bean Tacos with Pineapple-Avocado Salsa
Jicama Salad
Ingredients
- 1 clove garlic, minced
- 2 tsp vegan Southwest seasoning
- 2 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 2 avocados, chopped
- 1½ Tbsp lime juice
- 1 (1-lb) container cored pineapple, chopped
- 1 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 12 soft taco-size corn tortillas
Instructions
- Sauté garlic and seasoning in hot oil in a large skillet over medium heat 1 minute or until fragrant. Add beans; cook 5 minutes, stirring occasionally.
- Toss together avocado and juice; gently stir in pineapple, bell pepper, and jalapeño.
- Heat tortillas according to package directions. Serve black beans and pineapple-avocado salsa in tortillas.
Side Dish Ingredients
- 1 small jicama
- 3 Tbsp olive oil
- 3 Tbsp chopped fresh cilantro
- 1 tsp lime zest
- 2 Tbsp lime juice
- 1 Tbsp agave nectar
Side Dish Instructions
- Peel jicama, and cut into thin strips.
- Whisk together oil, cilantro, zest, juice, and agave in a large bowl. Season with salt and pepper to taste. Add jicama; toss.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
