Vegan Seared Pepper Tacos With Pintos And Avocado Crema

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Big Girls Small Kitchen


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2 tablespoons olive oil

1 onion, diced

1 dried hot pepper

1 clove garlic

1 teaspoon cumin, coriander, chili powder, or a mix (optional)

about 2 cups cooked pinto or pinto-type beans with their liquid, or one 14-ounce can

salt as needed

1/2 cup cilantro

1 small clove garlic, smashed

1/4 teaspoon salt

1 avocado, pitted and peeled

juice of 1 lime

3 tablespoons water

1 tablespoon olive oil

pinch cumin

slightly larger pinch coriander

2 tablespoons olive or safflower oil

3-4 peppers of various colors, trimmed and sliced thin (about 4 1/2 cups or so)

2 shallots, thinly sliced

1/2 teaspoon salt

1/2 teaspoon chili powder

1/4 teaspoon coriander

6 corn tortillas (I used Hot Bread Kitchen‘s – they’re delicious)

Cilantro for garnish

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