| Prep: 20 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 11g | 1.6g | 43g |
| sugars | fibre | protein | salt |
| 15g | 9g | 12g | 0.15g |
Craving a vibrant, scrumptious departure from my usual love of New England seafood, I’ve recently become enamored with a vegetable-based dish that screams summer and sunshine: Spicy Soybean Tacos. As the name indicates, this is a recipe brimming with flavor, color, and crunch. It brings together the delightful textures of tacos, the protein goodness of soybeans, and the tropical sweetness of mango and pineapple. In my family, these tacos are a hit among adults and children alike; my daughters Erin and Samantha can’t seem to get enough of it!
The Magic of Soybeans
At the heart of this recipe are soybeans, powerful little nuggets of nutrition. Rich in protein and fiber, they are a great source of vitamins and minerals. In fact, Healthline lists them as an excellent source of plant-based protein and various vitamins and nutrients. Integrating them into your meals not only fills you up but also nourishes your body. The olive oil used for cooking them further adds heart-healthy fats to your meal.
A Burst of Summer Flavors
What truly sets our Spicy Soybean Tacos apart are the fresh, bright ingredients used. The tangy mango and pineapple chunks add a tropical flair while supplying essential vitamins. Complementing that, the bite from the red onion and jalapeño pepper contributes a balanced spiciness. This, together with the tanginess of the fresh lime juice and the aromatic cilantro leaves, brings to mind a healthy, summer-inspired version of popular Mexican dishes.
Now, admitting my bias, I’d usually say nothing goes better with summer than seafood. However, surprising as it may be coming from a New Englander like myself, these tacos are an exception. They are wonderfully fresh and filling just as they are. However, if you’d like to pair them with something, a light, citrusy salad or perhaps grilled vegetables would be fitting sides.
So then, from my family’s table to yours: here are the Spicy Soybean Tacos – a healthy, hearty, and oh-so-summery dish. Whether as a quick weeknight dinner or a refreshing weekend lunch, we hope they bring as much joy to your meals as they have to ours!
What You’ll Need
- 1 cup of soybeans
- 1 tablespoon of olive oil
- 6 taco shells
- 1 large ripe mango, diced
- 1 cup of pineapple chunks
- 1 medium-sized red onion, diced
- 2 jalapeno peppers, de-seeded and finely chopped
- 1/2 cup of fresh cilantro leaves
- 1/2 cup of fresh lime juice
- 2 teaspoons of brown sugar
- Salt to taste
- Pepper to taste
Method
Step One
Place the soybeans in a medium-sized pot, cover with water, and bring to a boil over medium heat. Once boiling, reduce heat to low and let simmer for approximately 20 minutes or until tender. Then, drain and set aside.
Step Two
In a large pan, heat the olive oil over medium heat. Add the cooked soybeans and season with salt and pepper. Sauté for a few minutes until they are lightly browned. Once done, remove them from the heat and set aside.
Step Three
While the soybeans are cooking, prepare the mango salsa. In a large bowl, mix together the diced mango, pineapple chunks, red onion, and chopped jalapeno peppers. Add fresh cilantro leaves, fresh lime juice, and brown sugar, then mix well. Season with salt and pepper to taste. Refrigerate until needed.
Step Four
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and place the taco shells on a baking sheet. Bake for about 5 minutes or until they are crispy. Watch them closely to avoid burning.
Step Five
Assemble the tacos by spooning some of the sautéed soybeans into each taco shell. Top with the mango salsa and serve immediately. Enjoy your spicy soybean tacos!
