I started to cook while studying abroad in Havana, Cuba. Agromercados sold herbs, beans, fruits and vegetables on the road sides. The salsa is best served with homemade baked tortilla chips and a mojito. : )
1 can black beans, rinsed and drained
1/4 cup cilantro
1 Vidalia onion
2 limes, juiced
3 medium tomatoes
2 mangos, chopped
Splash of orange juice
1 pack of 20 corn tortillas
Rinse cilantro well and let dry.
Mince well and add to chopped mangos.
Mix in black beans and diced onion.
Juice limes and add to bean mixture. (A helpful tip about juicing citrus fruit. If cold, warm up in the microwave for 10-15 seconds, and then roll the fruit on the cutting board, this will loosen the juice and provide more for the salsa).
Sprinkle cumin, paprika and orange juice over beans.
Add diced tomatoes to bean mixture, preferably a few hours before eating, as it will turn starchy if left for a long time in the refrigerator. Add avocado just before serving, as the avocado will brown if it sits too long.
Preheat oven to 425.
Slice tortillas into 6 wedges and bake on cookie sheet until lightly golden.