1 can black beans, drained and rinsed (1 can = 15.5oz)
1 tsp cumin
salt and pepper to taste
8 tbsp cream cheese or sour cream
For the Pico de Gallo de Mango:
1 small onion
½ lime, juiced
5 sprigs cilantro
salt to taste
Slice the onion into thin “half-rings”. Slice the bell pepper lengthwise, also thinly. Pour the olive oil into a pan and add the pepper and onion. Set to medium heat and cook for 5 minutes.
For Pico de Gallo: Peel the avocado then mash in a bowl. Dice the onion and cut the tomatoes and mango into small cubes (here’s the easiest way to peel a mango). Put it all in the bowl, Season with lime, salt and cilantro.
Add the black beans to the bell pepper and onion, stir and now season with cumin, salt and pepper. If you’re not a fan of the texture of beans (like Kat) you can mash them first (a fork or masher will do the job). Add the garlic too. Cook for another 5 minutes. Remove from the fire.
Heat up the tortillas according to package instructions. To make tacos from tortillas, simply hang them over the wires in your oven for 4-5 mins on 180°C/360°F, then remove.
Grab a tortilla, fill it with some onion bean mix, add Pico de Gallo on top. Top it with some cream cheese, lime juice, cilantro and a spicy sauce of your choice.