Place mango, red onion, red bell pepper, lime juice, chopped cilantro, avocado, black beans in a medium bowl. Mix well.

Add a few generous pinches of salt. Taste and adjust seasoning. Chill until ready to use.

Char (or warm) your tortillas. Place about ½ cup of the filling in the center of each tortilla. Fold and serve with salsa and/or hot sauce.

Before we begin, let’s prep our recipe. Slice the onion and bell peppers into ¼-½ inch strips. Discard the seeds, stalks and any white pith from the bell peppers.

Saute onions and garlic in a pan.
Heat 3 tablespoons of olive oil in a large heavy-bottomed pan (over medium-high heat).

Reduce heat to medium, add the sliced onion and sauté until they begin to soften. This will take about 6-8 minutes.

Add 2-3 whole cloves of garlic and sauté for about one minute or so.

Add the 6 sliced bell peppers. DO NOT STIR.

Reduce the heat to low, cover and let it slowly cook for about 10 minutes.

Once again, there is no need to stir, just give your peperonata a couple of shakes so that the onions don’t stick to the bottom of the pan.

Once the bell peppers have begun to soften, it’s time to add ¾ cup of red wine. Stir to combine.

Let it all reduce, uncovered, for about 10 minutes or so. Stir occasionally.

Feel free to pull them off the heat if you prefer your peppers to have a little bit of a bite.

Finally, add the chopped Italian flat-leaf parsley and the basil (⅓ cup each) and adjust your seasonings.