Healthy Vegan Mexican Tacos Recipe | Heather Nicholds

Ingredients

• 1 can black beans (or 1/2 cup dried black beans, fully cooked)
• 1 tsp paprika*
• 1 tsp ground cumin*
• 1 tsp onion powder*
• ¼ tsp cayenne*
• 2 teaspoons dried oregano*
• pinch salt
• *or 1 Tbsp Mexican Chili Mix – Homemade Spice Mixes
• 1 mango, diced
• 1 tomato, diced
• 1 sweet onion, diced
• 1 clove garlic, pressed
• handful cilantro, chopped
• zest from 1 lime, plus about a tsp of juice
• 1 avocado, sliced
• large handful lettuce, shredded
• handful alfalfa sprouts
• 1 lime, sliced into wedges
• 6 Small tortilla shells (Alvorado St Bakery makes sprouted wheat tortillas)