Black Bean Avocado Mango Tacos

These tacos.

Let me break it down for you, warm sprouted tortillas are spread with a generous layer of creamy refried beans, hearty black beans, roasted corn, salsa fresca, crispy romaine lettuce, and then topped with a heaping portion of fresh avocado & sweet mango. For a finishing touch plus a gentle jalapeño-induced kick, each taco is drizzled with a honey-jalapeno dressing. You’ll want to roll up your sleeves and get right into the action.

Each fully loaded bite is packed with so many mind-blowing flavors & textures.

In case you need another reason for a fiesta on Cinco de Mayo, I’m thrilled to inform you that they happen to be super healthy and will not derail your efforts to be beach body ready come summer. After all, there are tons of veggies involved, along with heart-healthy avocado, and antioxidant-rich mango. Gluten-free people, feel free to swap flour tortillas for corn and if you are counting carbs you should definitely try lettuce wrapping these bad boys.

Happy Cinco de Mayo, compadres!

Black Bean Avocado Mango Tacos

You’ll need:
1 12-count package Ezekiel Sprouted Tortillas (taco-sized)
1 16-ounce can vegetarian refried beans
1 16-ounce can black beans, rinsed and drained
2 cups frozen fire roasted corn, cooked
1 cup salsa fresca or salsa
2 cups romaine lettuce, chopped
2 avocados, sliced
1-2 mangoes, sliced (depending on how much you would like)
Jalapeno Honey Vinaigrette (recipe below)

Spread even amounts of refried beans on each tortilla. Top with equal amounts of black beans, fire roasted corn, salsa fresca, and romaine lettuce. Top each with a thick slice of avocado and mango and finish with a drizzle of jalapeno honey vinaigrette. Pack these beauties full and fold in half, enjoy!

Jalapeno Honey Vinaigrette
2 tablespoons honey
1 jalapeno, chopped
1 garlic clove, minced
1 Tbsp. flat leaf parsley
3 Tbsp. apple cider vinegar
¼ cup olive oil
salt to taste

Make the jalapeno honey vinaigrette. In a blender, combine the honey, jalapeno, garlic, parsley, vinegar and oil. Puree on high until smooth and then season to taste with salt.