beef soft tacos with mango salsa

Ingredients

• Servings: 4
• black beans and rice
• 2 tablespoons olive oil
• 1 onions, finely chopped
• 1 green bell pepper, finely chopped
• 2 cloves garlic, minced
• 4 1/2 cups water
• 2 (16 ounce) cans black beans, rinsed and drained
• 2 cups brown rice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1 bay leaf
• ground black pepper to taste
• mango salsa
• 2 cups chopped fresh mango
• 1 cup chopped red bell pepper
• 2/3 cup chopped green onion
• 1/4 cup chopped cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• taco filling:
• 1 pound lean ground beef
• 1 tablespoon chili powder
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon dried oregano
• 1/4 teaspoon paprika
• 1 (8 ounce) package flour tortillas

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 55 mins


• heat olive oil in a saucepan over medium-low heat. cook onion and green bell pepper in hot oil until softened, about 5 minutes; add garlic and cook another 3 minutes. stir water, black beans, rice, cumin, salt, and paprika with the onion mixture; add bay leaf. bring the liquid to a boil, cover saucepan with a tight-fitting lid, reduce heat to low, and cook until the rice is tender and the moisture is absorbed, 50 to 60 minutes. remove and discard bay leaf.
• while rice cooks, mix mango, red bell pepper, green onion, cilantro, jalapeno pepper, lime juice, and olive oil together in a large bowl; refrigerate at least 30 minutes.
• heat a large skillet over medium-high heat. cook and stir beef with chili powder, cumin, garlic powder, onion powder, red pepper flakes, oregano, and paprika in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir mango salsa before serving along with the black beans and rice, seasoned ground beef, tortillas, and your preferred taco fillings.