Bean Tacos with Citrus Slaw

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Recipe by Delilah’s Farm for The FruitGuys

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)

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.

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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.