#230 The Case of Tacos with Papaya Black Bean Salsa

Get messy eating tacos!

3 cups chopped papaya
19-oz can black beans, rinsed
1 red onion (approximately 1/2-cup volume), chopped
1/4 cup fresh cilantro, chopped
1/4 cup lemon juice
1 jalapeno, minced
1 teaspoon cumin seeds

vegan sour cream

12 taco-size flour tortillas

2 340g packs Lightlife Plant-based Ground

2 tablespoons olive oil

2 envelopes taco seasoning mix (Old El Paso is nice)

Make salsa by combining the chopped papaya to cumin seeds.

If necessary, whisk a little water into some vegan sour cream so you can drizzle it or fill a squeeze bottle.

Place 3 tortillas on each of 4 plates.

Cook the Lightlife Plant-based Ground in the olive oil over medium heat, stirring frequently to avoid sticking and burning, for 4 min.

Stir in the taco seasoning.

Divide the seasoned Plant-based Ground between all the tortillas. Top with your homemade salsa. Drizzle with sour cream.

Serves 4.

♥ Becki

PS Switch up the papaya with 3 cups chopped pineapple. Or 1 lb strawberries chopped. Or 3 mangoes, chopped. How about 1/4 of a round watermelon, chopped? Corn, cut off 3 cobs?

Comments

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