Vegan Tacos (6 servings)

2 organic avocados

6 organic garlic cloves, finely chopped, divided

1 organic jalapeño, finely chopped

2 medium organic heirloom tomatoes, diced, divided

1 tablespoon fresh organic cilantro, finely chopped

2 organic shallots, finely chopped

½ teaspoon Himalayan salt or Redmond’s Real Salt, divided

½ teaspoon ground organic black pepper, divided

1 can Eden Organic refried pinto or black beans

1 teaspoon organic chili powder

½ teaspoon organic paprika

¼ teaspoon organic cayenne pepper

1 package organic corn tortillas

1 jar organic salsa

To make fresh guacamole, pit the avocados and place in a bowl. Then add half of the garlic, the jalapeno, 2 tablespoons of tomato, the cilantro, 1 tablespoon of shallots, ¼ teaspoon of salt, and ¼ teaspoon of black pepper; mix in a bowl and set aside.

Using a medium pot, add a can of organic refried pinto or black beans, shallots, garlic, ¼ teaspoon of salt, ¼ teaspoon of black pepper, chili powder, paprika, and cayenne pepper; cook at a low-medium heat for 10 minutes then bring to a simmer.

In a skillet, heat the tortillas on both sides to make tacos. In preparing the tacos, add the bean mix to a heated tortilla and then garnish with the remaining tomato, fresh guacamole, and salsa.

Kevin Khalili