Black Bean and Caramalised Beetroot Taco’s with Pickled Mango and Toasted Coconut Flakes
Ingredients
- 400g cooked and drained black beans
- 2 medium beetroot peeled and diced
- 1 small red onion, halved and finely sliced
- 1/2 cup coconut flakes toasted
- 4 cups kale, stems removed and finely chopped
- 1 tbs balsamic vinegar
- 3 tbs olive oil
- 1 tbs maple syrup
Preparation
Preheat the oven to 200C
Toss the beetroot in 1 Tbs olive oil and the balsamic vinegar
Season well
Place on a line baking tray and bake for 30 until starting to brown
Remove from the oven and toss in the maple syrup
Return to the oven for a further 10 minutes
Now place the kale on the baking tray and toss in 1 Tbs of olive oil
Bake for 10 to 15 mins
Place the beetroot, kale, red onion, and coconut flakes in a bowl
Drizzle with the balsamic dressing
Toss to combine
Make spicy pickled mango: 1 ripe mango diced, 1 medium red pepper diced, 1 red salad onion chopped, 1/4 cup chopped mint, 1/4 cup apple cider vinegar, 1 tbs coconut sugar, 1/2 tsp salt. Mix together and enjoy
For balsamic dressing: 6 tbs olive oil, 2 tbs balsamic vinegar, salt and pepper. Combine all ingredients in a jar, put the lid on, and shake well