Bean Tacos with Citrus Slaw

Share this post

Recipe by Delilah’s Farm for The FruitGuys

INGREDIENTS
1 cup cooked pinto or black beans (canned are OK)
1 tablespoon vegetable oil
1/4 cup onion, in 1/4-inch dice
1 clove garlic, finely minced
1 avocado
4 corn tortillas

Optional toppings:
Cheddar or jack cheese, sour cream, chopped red or green onion, cilantro, salsa or hot sauce

Citrus Slaw:
1 1/2 cups cabbage, cut into short strips, 1/4-inch thick
1/2 cup grated carrot
2 tablespoons finely chopped onion (red, white, or green)
1 teaspoon orange zest
Juice of 1/2 orange
2 tablespoons white wine or cider vinegar
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Hot sauce to taste (optional)

PREPARATION
For slaw:

  • Toss together cabbage, carrot, and onion. Whisk together the rest of the ingredients and toss with the vegetables to taste.

Taco prep:

  • Heat oil in a small saucepan. Add onions and garlic and sauté until onion is soft, about 3–4 minutes.
  • Add beans and heat through. If using whole beans, mash with a fork.
  • While beans are cooking, heat tortillas according to package directions.
  • Cut avocado vertically in 1/4-inch thick slices.
  • Spread 1/4 cup of beans onto each tortilla.
  • Top each with 1/4 of the avocado, 1/4 cup of citrus slaw and any of the optional toppings.

Serves 4. Prep time—15 minutes for taco prep, 10 minutes for citrus slaw; cook time, 5–7 minutes.

Sign up for our monthly newsletter

 

More recent articles:

The health and well-being perks are off the charts
May 24, 2016
Food:
All the goodness of pie without the crust
May 20, 2016
How to sleep when the temperature soars
May 12, 2016
Five tips for spring-cleaning the office
April 26, 2016
Five steps to getting your bike ready for spring
April 26, 2016
Get strong and healthy in the weight room
April 19, 2016
Food:
Thirteen ways of looking at a strawberry
April 15, 2016

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.