These vegetarian spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a meatless meal on the table in around 20 minutes.
Prep time: 15 minutes
Cook time: 5 minutes
Serves: 4
Ingredients:
2 tablespoons of extra virgin olive oil
30 grams of can black beans, drained and rinsed
2 tablespoons of water
1 teaspoon of ground cumin
½ teaspoon of chili powder
1 teaspoon of smoked paprika
¼ teaspoon of cayenne pepper
¼ teaspoon of dried Mexican oregano
Sea salt and black pepper, to taste
Optional: ½ medium red bell pepper, finely diced
Guacamole Ingredients:
2 large ripe avocados, pitted
1 medium tomato, seeded and diced
3 tablespoon of fresh lime juice
2 tablespoon of fresh cilantro, minced
½ medium jalapeño, finely diced
Sea salt and black pepper, to taste
To Serve:
Mango Salsa*
Iceberg, butter, or Romaine lettuce leaves for wrapping
Directions:
- Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, smoked paprika, cayenne, and Mexican oregano. Season with salt and black pepper, to taste, and stir to combine.
- Cook, stirring occasionally, until the beans are warmed through and the spices become fragrant, around 4-5 minutes. Remove from heat and set aside.
- While the beans are cooking, mash the avocado in a small glass or other non-reactive bowl. Add tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Transfer warm beans to a bowl and add diced bell pepper, if using. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping, along with fresh guacamole and this spicy mango salsa.
