Spicy black bean tacos with mango salsa and peperonata

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy black bean tacos with mango salsa and peperonata

Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegan, Spicy, <600 Calories

2 Servings, 600 Calories/Serving

30–45 Minutes

It’s taco night and Italian peperonata is here for the party. This lively blend of roasted bell peppers, onions, and garlic is sautéed with coriander and cumin for crave-worthy flavor. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 organic mango
  • 1 organic red onion
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 5 ounces roasted red peppers
  • Sunbasket taco spice blend (granulated garlic - coriander - cumin)
  • 8 Mi Rancho 100% corn tortillas
  • 2 cups cooked black beans
  • 1½ ounces chipotle chiles in gluten-free adobo

Nutrition per serving

Calories 600, Total Fat 11g (14% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 540mg (23% DV), Total Carb. 114g (41% DV), Fiber 17g (61% DV), Total Sugars 30g (Incl. 1g Added Sugars, 2% DV), Protein 17g

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the mango salsa

  • Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit into halves. Coarsely chop the mango.
  • Peel and thinly slice half the onion [1 onion] for the peperonata. Finely chop enough of the remaining onion to measure ⅓ cup [⅔ cup].
  • Juice the lime. 
  • Coarsely chop the cilantro. 

In a medium bowl, stir together the mango, finely chopped onion, cilantro, and 2 tablespoons [¼ cup] lime juice; season to taste with salt and pepper.  

2

Prep and cook the peperonata

  • Thinly slice any large roasted red pepper pieces.

In a large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add the thinly sliced onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the taco spice blend and cook until fragrant, about 30 seconds. Stir in the roasted red peppers, remove from the heat, and season to taste with salt and pepper. Transfer to a plate. Do not clean the pan. While the peperonata is cooking, heat the tortillas. 

3

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.

On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

4

Prep and cook the black beans

  • Rinse the black beans.
  • Coarsely chop the chipotle chiles, reserving any adobo sauce.

In the same pan used for the peperonata, stir in the beans, ¼ cup [⅓ cup] water, and as much chipotle chiles and adobo sauce as you like and cook over medium heat until heated through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the tortillas to individual plates. Top with the black beans, peperonata, and mango salsa and serve.

Kids Can!
  • Measure the chopped onion.
  • Juice the lime.
  • Assemble the salsa.
  • Count the tortillas.
  • Rinse the black beans.