mexican

Hibiscus Flower Tacos with Black Beans and Pickled Jalapeno

This dish pairs cooked hibiscus flowers, drained with black beans, cooked, pickled jalapeno slices and corn tortillas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

26 g Protein

112 g Carbohydrates

17 g Fat

28 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

140g cooked hibiscus flowers (jamaica), drained 29 kcal
192g black beans, cooked 253 kcal
4 piece (96g) corn tortillas 209 kcal
70g yellow onion, thinly sliced 28 kcal
12g vegetable oil 106 kcal
20g pickled jalapeno slices 6 kcal
12g lime juice 4 kcal
8g cilantro, chopped 3 kcal
2g ground cumin 8 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

cooked hibiscus flowers (jamaica)
Drain the cooked hibiscus and squeeze out excess liquid. Roughly chop it.
cooked hibiscus flowers (jamaica)yellow onionvegetable oilground cuminsaltblack pepper
Heat oil in a skillet over medium heat. Saute onion 2 minutes, then add hibiscus, cumin, salt, and black pepper; cook 4-5 minutes.
black beans
Warm the black beans in a small pot with a splash of water; mash lightly for a thicker texture.
corn tortillas
Warm the corn tortillas in a dry skillet or microwave until soft.
cooked hibiscus flowers (jamaica)black beanscorn tortillaspickled jalapeno sliceslime juicecilantro
Fill tortillas with beans and hibiscus. Top with pickled jalapeno, cilantro, and a squeeze of lime.