Mango & Creamed Avocado Taco Bowls | Abel & Cole
Mango & Creamed Avocado Taco Bowls
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Prep: 40 mins
Cook: 15-20 mins
Bake yourself a taco bowl then fill it with heaps of organic veg, including juicy mango, creamy avocado and black beans cooked with tomatoes and chilli.
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881 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 lemon
  • 5 tortilla wraps
  • 2 tomatoes
  • 1 chilli
  • 400g tin of black beans
  • 1 mango
  • 1 carrot
  • 1 lime
  • A handful of coriander
  • 2 mini avocados
  • 1 mini romaine lettuce
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
You'll need
  • A few bowls
  • 2 ovenproof bowls (optional)
  • Baking tray
  • Small pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 5. Peel and thinly slice the onion. Put in a large bowl. Finely grate the zest from the lemon and set aside. Squeeze the lemon juice into the onion bowl. Add a pinch of salt and scrunch. Set aside to pickle.

  • 2.

    Take 2 tortilla wraps and place them inside 2 small ovenproof bowls (see step 3 if you don’t have ovenproof bowls). Place in the oven and cook for 5-10 mins. They should be golden and hard, taking the form of the bowl. Leave to cool in the bowls.

  • 3.

    While the taco bowls bake, cut the remaining tortilla wraps into triangles and lay in a single layer on a baking tray. Bake on the shelf below the taco bowls for 8-10 mins till golden and hard. If you don’t have ovenproof bowls, you can skip the above step and cut all the tortilla wraps into nachos.

  • 4.

    Meanwhile, finely chop the tomatoes and add to the onions. Finely chop the chilli, flicking out the seeds for less heat. Add to the bowl, too. Set aside.

  • 5.

    Peel and coarsely grate the carrot into a separate bowl. Finely chop the coriander stalks and add to the carrots. Zest the lime and set aside. Squeeze in half the lime juice. Toss together.

  • 6.

    Halve the avocado and scoop out the flesh. Pop into a bowl. Add all the lime zest and the remaining juice to the avocado. Mash with the back of a fork till smooth. Season.

  • 7.

    Peel the mango and cut the flesh away from the stone. Cut into thin slices. Set aside. Finely shred the romaine lettuce. Drain and rinse the black beans.

  • 8.

    Heat a small pan for 1 min. When warm, pour in 1 tbsp oil. Tip in the black beans and heat gently for 5 mins. Pour in the pickled onions, the tomatoes and chilli, along with any juices from the bowl. Stir together on the heat for 2 mins to warm through.

  • 9.

    Place a taco bowl on each plate. Divide the lettuce between the bowls. Top with the beans and carrot. Top with mango and a dollop of avocado. Scatter over the coriander leaves and lemon zest. Serve with the baked nachos for scooping. Fiesta!

  • Tip

    Going soft
    If you're avocado is a bit hard when you unpack it, pop it in a paper bag with the banana we have sent you and it should ripen within a couple of days.

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