Beef Soft Tacos with Mango Salsa

Heat olive oil in a saucepan over medium-low heat. Cook onion and green bell pepper in hot oil until softened about 5 minutes; add garlic and cook another 3 minutes. Stir water black beans rice cumin salt and paprika with the onion mixture; add bay leaf. Bring the liquid to a boil cover saucepan with a tight-fitting lid reduce heat to low and cook until the rice is tender and the moisture is absorbed 50 to 60 minutes. Remove and discard bay leaf.

While rice cooks mix mango red bell pepper green onion cilantro jalapeno pepper lime juice and olive oil together in a large bowl; refrigerate at least 30 minutes.

Heat a large skillet over medium-high heat. Cook and stir beef with chili powder cumin garlic powder onion powder red pepper flakes oregano and paprika in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease.

Stir mango salsa before serving along with the black beans and rice seasoned ground beef tortillas and your preferred taco fillings.