I was surprised to see my children devour plate after plate of these tacos. We served them with grilled yellow squash because I had it in my fridge, but feel free to keep this meal simple and serve up the BBQ beans with the slaw and a bit of avocado and tomato to top it all off. Splendidly simple and full of flavor. Especially fun when you serve with both soft white corn tortillas and hard white corn taco shells to expand the dinner options.
1teaspoonGOYA Adobo seasoningfound in the Mexican food section of Whole Foods
1can pinto beansdrained
1/3cupketchup
2tablespoonsbeer mustard
3tablespoonswhite vinegar
4tablespoonspure maple syrup
1cuppurple cabbagefinely shredded
1cupcabbagefinely shredded
2tablespoonsVegenaise
2tablespoonsfresh cilantrofinely chopped
1cupcherry tomatoeshalved
1avocadodiced
4soft white corn tortillaswarmed
4white corn taco shellswarmed
Limes for garnish
Instructions
Optional First Step (Skip this portion of the recipe if you're trying to keep it super simple!)
Heat the tablespoon of olive oil in a nonstick grill pan over medium-high heat. Toss the cut squash into your hot pan, season generously with GOYA Adobo seasoning and allow to cook until the squash is very soft. Set aside.
In a small pan, combine the beans, ketchup, mustard, 2 tablespoons of vinegar, and 3 tablespoons of maple syrup. Cook, stirring occasionally, over medium heat until the sauce has thickened. Season with salt and pepper, if desired.
While your beans are cooking, toss the cabbage, remaining vinegar, remaining maple syrup, Vegenaise, and cilantro together until the cabbage is well coated.
Mix the tomatoes and avocado together.
Serve the beans and grilled squash in the taco shells, topped with slaw and avocado-tomato salad. A squeeze of fresh lime juice finishes it off to perfection. Enjoy!