Vegan Tacos

Instructions

1. Step 1

   Combine the shredded cabbage and cilantro in a mixing bowl. Squeeze in 1 lime, add ⅜ tsp (2 gr) salt, and toss well; set the slaw aside.

   Ingredients used: 8.0 gr Cilantro, 2.0 gr Fine Salt, 1.0 piece Lime, 140.0 gr Red Cabbage

   Cookware: mixing bowl

2. Step 2

   Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened and lightly golden.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Vegetable Oil, 150.0 gr Yellow Onion

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the garlic, cumin, smoked paprika, and chili powder. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 3.0 gr Chili Powder, 8.0 gr Garlic, 4.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large skillet, wooden spoon

4. Step 4

   Add the black beans, corn, and water, then season with ⅝ tsp (3 gr) salt. Cook over medium heat, stirring occasionally, until hot and slightly thickened; remove from the heat and squeeze in 1 lime.

   Timer: 8 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 160.0 gr Corn, 3.0 gr Fine Salt, 1.0 piece Lime, 60.0 ml Water

   Cookware: large skillet, wooden spoon

5. Step 5

   Warm the tortillas one at a time in a dry medium skillet over medium heat, turning once, until soft and pliable.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: Medium skillet, tongs

6. Step 6

   Dice the avocados. Divide the bean filling among the warm tortillas and top with the slaw, avocado, and tomato salsa; serve immediately.

   Ingredients used: 2.0 piece Avocado, 240.0 gr Salsa

   Cookware: Chef Knife, cutting board