Beet Noodle Tacos with Mango Salsa


Golden Beet Noodle Tacos with Mango Salsa!


golden sunburst tomatoes (or sub grape tomatoes)
1⁄4 cup
Silk Unsweetened Cashewmilk
of a fresh mango
juice from 1/2 a lime
1 teaspoon
chile lime salt
1⁄2 tablespoon
adobo pibil sauce*
large golden beet (or two smaller ones)
1 tablespoon
avocado oil (or sub coconut oil)
1 cup
Organic Sweet Kernel Corn (frozen or canned)
1⁄2 cup
Cooked Quinoa
1 teaspoon
1⁄2 teaspoon
1 cup
organic black beans
small taco-sized tortillas (corn or flour, whichever you prefer)


*This is the adobo pibil sauce that I used in this recipe.


  1. Combine the salsa ingredients in a high-speed blender, or an immerision blender will work: tomatoes, Cashewmilk, fresh mango, lime juice, mango, chile lime salt, and adobo sauce. Blend until mostly smooth. Then, set aside.
  2. Spiralize your beet into noodles. (this is the spiralizer I use/love).
  3. In a large skillet over medium high heat, combine the avocado oil, corn, quinoa, and beet noodles. Saute for approximately 8 minutes, stirring often. Sprinkle on the cumin and paprika. 
  4. Heat up the black beans in a separate pan on the stove, or in the microwave.
  5. Assemble your tacos: Tortilla, black beans, then the beet/corn/quinoa mixture. Top with the mango salsa. 
  6. Adorn with sliced avocado or plain Greek yogurt (optional). 

Yields 8 Tacos