Smoky White Bean Tacos

Creamy smoked-paprika white beans fill warm tortillas with crisp slaw, creamy avocado, bright lime, and salsa for a fast vegetarian dinner.

Prep: 10 min · Cook: 10 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 15-ounce cans white beans
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• 1 clove garlic
• 0.25 cup water
• 8 6-inch tortillas corn tortillas
• 2 cups slaw mix
• 1 large avocado
• 1 cup salsa
• 1 large lime
• 0.5 teaspoon salt

Cooking instructions

1. Drain and rinse the beans. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. (about 1 min) — Medium heat
2. Add the beans, smoked paprika, water, and salt. Cook, stirring occasionally, until hot, about 4 minutes. Mash roughly with a potato masher or the back of a spoon, leaving some beans whole; the mixture should be moist and spreadable. (about 4 min) — Medium heat
3. Warm the tortillas in a dry skillet, about 20 seconds per side, or wrap them in a damp towel and microwave until pliable. (about 3 min) — Medium heat
4. Fill each tortilla with the warm bean mixture, slaw, sliced avocado, and salsa. Cut the lime into wedges and squeeze over the tacos before serving. (about 2 min) — No additional heat