Scott:
Ana:
Alex:
Ingredients
- Onions
- 1 red onion
- 1/2 cup water
- 1/4 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 1/2 Tbs maple syrup
- 1/2 Tbs salt
- 1/4 tsp red pepper flakes
- Guac
- 2 avocados
- 1/2 cup cilantro (mostly leaves)
- 2 limes
- 1 small jalapeno
- 2 Tbs water
- 1/2 tsp salt
- Beans
- 1 Tbs oil
- 1/2 small onion, chopped
- 1/4 tsp salt
- 2 cloves garlic
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 2 cans pinto beans
- 1/2 cup water
- 1 lime
- Corn tortillas
- Salsa Verde
- Green Cabbage, shredded
- feta
- cilantro
Steps
1) Slice onions and pack in 1-pint mason jar. Boil water, vinegars, maple syrup, salt, and red pepper flakes. Pour over onions. Seal and cool to room temperature (20-30 min). Can be done ahead of time.
2) Blend avocados, cilantro, lime juice, jalapeno, water, and salt. Can be done ahead of time.
3) Saute onions and salt until translucent. Add garlic, chili powder, cumin. Cook 30 sec. Add drained beads and water. Cook 5 min. Mash half of the beans. Cook 3 min more. Add cilantro and lime juice. Add water as necessasry. Can be done ahead of time.
4) Warm tortillas individually on the stove with some fat.
5) Make tacos.