Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
21
High
Nutrition per serving
Calories330.5 kcal (17%)
Total Fat6.9 g (10%)
Carbs60.3 g (23%)
Sugars10.3 g (11%)
Protein11.5 g (23%)
Sodium486.5 mg (24%)
Fiber14.8 g (53%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5red onion
1 Tbspolive oil
for frying
3cloves garlic
1can black beans
¼ cupwater
0.5lime
½ tspchili powder
salt
4tortillas
small-medium, or gluten-free tortillas
for the mango salsa
for the guacamole
Instructions
Step 1
Preheat oven to 425F.
Step 2
Dice the red onion, putting half aside for the mango salsa. Fry on medium heat with olive oil, stirring occasionally.
Step 3
Peel and mince the garlic then add to the red onions.
Step 4
Drain and rinse the can of black beams. Add half the can of beans to the onions and garlic. Add the other half to a blender with 1/4 cup of water, then blend for 10-15 seconds until smooth. Mix the blended beans in the pan with the red onion and beans.
Step 5
Add lime juice, salt and chili powder to the bean mixture, then stir and let simmer for a few minutes before removing from heat.
Step 6
Add the bean mixture to half of a tortilla, then fold the tortilla in half and add to a lined baking sheet. Repeat with 3 other tortillas.
Step 7
Bake the tacos for 7-8 minutes, then flip and bake the other side for 7-8 minutes, until golden and crispy.
Step 8
While the tacos are in the oven, prepare the mango salsa with the other half of the diced red onion, diced mango, diced tomato, cilantro, lime juice and salt. Then, prepare the guacamole with mashed avocado, lemon juice, salt and garlic powder.
Step 9
Once the tacos are ready, enjoy immediately with the mango salsa and guacamole!
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