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Black Bean Tacos with Sassy Raspberry Salsa

These hearty tacos get a burst of sassy sweetness with an easy homemade raspberry salsa.


  • 1 small shallot, finely diced, about 1/4 cup
  • Zest and juice of one large lime, about 2 tablespoons
  • Pinch of sea salt
  • 1 small red or green jalapeno, seeded and diced
  • 1/4 cup cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 2 cups frozen raspberries, thawed to room temperature
  • 1 teaspoon of honey (if needed)
  • For the Black Bean Tacos
  • 1 tablespoon extra virgin olive oil
  • Pinch of sea salt
  • 1 large poblano pepper, cut in small dice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Pinch of red pepper flakes, if desired
  • 1/2 cup tomato juice
  • 1/4 cup cilantro leaves
  • 8 soft corn tortillas
  • 1 avocado, sliced
  • 4 ounces sharp cheddar cheese, grated
  • 1 (15-oz) can black beans, drained and rinsed


Kids: Add the shallot, lime zest and juice, sea salt and jalapeno to a small bowl. Stir and let the mixture sit for at least 10 minutes to give the shallot time to mellow and lose its bite.
Kids: Stir in the cilantro, cumin and coriander. Add the raspberries and toss gently, trying not to break them up too much.
Together: Taste and add a little honey if the salsa is too tart. The salsa will get better the longer it sits.
Adults: To complete the Black Bean Tacos: Heat a large skillet over medium heat.
Together: Add the olive oil, onion, poblano pepper, sea salt, cumin, coriander and red pepper flakes. Cook until onion is translucent, stirring occasionally. It should take about 8 – 10 minutes.
Together: Stir in the black beans and the tomato juice. Let the black bean mixture simmer for a few minutes until it thickens. Taste and adjust any seasonings as necessary.
Adults: Remove from heat and stir in the cilantro.
Together: Divide the black bean mixture evenly among the corn tortillas.
Kids: Top with shredded cheese, slices of avocado and the Sassy Raspberry Salsa. We love these tacos serve with a side of colorful red cabbage and carrot slaw.

Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
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About this Recipe
  • Serves: 4
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
Submitted By
Kids Cook Monday
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