Page 107 - UMass2018_CookBook

Mango and
Black Bean Tacos
Blue Family, Bennington, VT
“I recently introduced this recipe to my fam- ily. It has quickly become a family favorite, so we thought we’d share it with everyone at UMass Amherst. We hope you enjoy it as much as we do.” — Joy Blue
Preparation
1. In a medium bowl, combine the man- go, onion, bell pepper, lime juice, parsley, avocado and black beans until well mixed. Season to taste with salt.
2. Warm the tortillas.
3. Place about 1⁄2 cup mango-bean filling in the center of each tortilla. Top with cheese and ground meat, if desired. Fold and serve with salsa and/or hot sauce.
Ingredients
Serves 4 to 6
2 mangos, peeled, pitted and diced
1⁄2 red onion, diced
1⁄4 cup chopped fresh parsley
1 red bell pepper, seeded and diced
Juice of 1 lime
2 avocados, peeled, pitted and diced
1 (15-ounce) can black beans, drained and rinsed
Salt
10 to 12 (6-inch) corn tortillas
Shredded cheddar cheese or nutritional yeast (optional), for topping
Cooked ground beef or ground turkey (optional), for topping
Mango salsa and/or choice of hot sauce, for serving
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