Who doesn't love tacos? These are meatless yet satisfying, and a definite family crowd pleaser because everyone can top them to their tastes. My tween daughter especially loves avocados — she'll pile on as many avocado slices as beans. I adore the pickled onions and jalapeños, which add heat and color. With tacos, anything goes.
Technique tip: To keep your avocados from browning, drizzle them generously with fresh lime juice right as you cut them. They'll stay bright green for about an hour that way. Or just slice them up right at the last minute before serving.
Swap options: Substitute your favorite tortillas for the 6-inch corn tortillas. Grain free tortillas work too.
To make the pickled jalapeños and red onion: In a small bowl, combine jalapeño, onion, sugar and salt. Squeeze in enough lime juice just to cover the onions (usually from 1 lime). Mix well and let sit for 10 minutes while you prepare everything else. Cut the remaining lime into wedges for serving.2.
Heat the tortillas. You can do this one by one in an un-oiled skillet on the stove or lay them out on a sheet pan and warm them in a 400 F oven until soft, warm and pliable, 5-7 minutes.3.
Meanwhile, heat up the leftover beans in the microwave or in a small pot on the stove.4.
Assemble the tacos by spreading some of the beans in the center of each tortilla. Let everyone top the tacos to taste with avocado, cheese, salsa, sour cream, cilantro and pickled jalapeños and red onion. Serve with lime wedges on the side.