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Sweet & Snappy Barbecue Bean Tacos {Vegan}

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1 tablespoon olive oil

2 yellow squash, cut into long "stalks"

1 teaspoon GOYA adobo seasoning (found in the Mexican food section of Whole Foods)

1 can pinto beans, drained

1/3 cup ketchup

2 tablespoons beer mustard

3 tablespoons white vinegar

4 tablespoons pure maple syrup

1 cup purple cabbage, finely shredded

1 cup cabbage, finely shredded

2 tablespoons vegenaise

2 tablespoons fresh cilantro, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

4 soft white corn tortillas, warmed

4 white corn taco shells, warmed

limes for garnish

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