Beet Noodle Tacos with Mango Salsa

Ingredients

8 golden sunburst tomatoes (or sub grape tomatoes)

1⁄4 cup Silk Unsweetened Cashewmilk

1⁄4 of a fresh mango

juice from 1/2 a lime

1 teaspoon chile lime salt

1⁄2 tablespoon adobo pibil sauce*

1 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 Cumin

1⁄2 teaspoon Paprika

1 cup organic black beans

8 small taco-sized tortillas (corn or flour, whichever you prefer)

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.
Spiralize your beet into noodles. (this is the spiralizer I use/love).
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.
Heat up the black beans in a separate pan on the stove, or in the microwave.
Assemble your tacos: Tortilla, black beans, then the beet/corn/quinoa mixture. Top with the mango salsa.
Adorn with sliced avocado or plain Greek yogurt (optional).