Ingredients:

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Black beans:

540ml can black beans

Drizzle vegetable oil

1/2 tsp liquid smoke

1/8 tsp garlic powder

1/8 tsp salt

Pinch chipotle powder

Pinch cayenne pepper

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Avocado whip:

1 ripe avocado

2 large cloves garlic

Squeeze of lime (1/4 - 1/2 of a lime)

Handful cilantro

Pinch chili flakes

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Mango Salsa by Cookies + Kate (I make half, outlined below):

1.5 mango, diced

1/2 medium red bell pepper, diced

1/2 jalapeño, finely diced

1/4 cup red onion, diced

2 TBSP cilantro, finely chopped

1/2 lime, juiced

1/8 tsp salt

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For serving:

Corn tortillas

Fresh cilantro

Lime wedges

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Prepare the mango salsa:

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1) Combine all salsa ingredients in a bowl. Set aside.

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Prepare the avocado whip:

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2) Put all ingredients for the avocado whip into a food processor and blend until smooth and creamy. Taste and adjust seasoning to taste.

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Prepare the smokey black beans:

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3) Drizzle a bit of vegetable oil into a pan and heat over medium-high. Drain and rinse black beans and add them to the pan when the oil is hot. Add seasonings and stir to cook off remaining liquid and to heat through (3-5 minutes).

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Assemble these beautiful tacos:

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4) Add spoonful of mango salsa, black beans, and avocado whip in 
your desired order and quantities! Sprinkle with fresh cilantro and a squeeze of lime and devour. Don't forget to chew!

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Makes 6-8 servings.

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