Freakin’ Good Tacos!

Thinly slice the red onion and pack into a 1-pint mason jar or similar heat-safe container.

In a small saucepan, combine a ½ cup of water with the ½ cup vinegar, honey, and ½ teaspoon of salt. Bring the mixture to a simmer over medium heat, then pour the mixture into the jar over the onions. Press the onions down. Transfer to the fridge. Let sit for 15 minutes before using and store for up to 3 weeks.

Finely dice the yellow onion and mince 2 cloves of garlic. In a medium saucepan over medium heat, warm the Tablespoon of oil and add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 minutes.

Add chili powder and cumin. Cook for 30 seconds. Pour in the drained can of beans and ½ cup of water. Stir, cover and cook for 5 minutes.

Reduce the heat to low and remove the lid. Use a potato masher or the back of a fork to mash up half of the beans, until you reach your desired consistency. Add the zest and juice of 1 lime, and more salt to taste. Turn off the heat.

Scoop the avocados into a food processor or blender. Roughly chop the bunch of cilantro (including stems) and add it to the blender. Add the zest and juice of 1 lime, chopped jalapeño (remove seeds to make it less spicy), 1 - 3 Tablespoons of water, and ½ teaspoon of salt.

Process until smooth; stop to scrape down the sides as necessary. Add more water or lime if desired to make a thinner sauce. Add more salt to taste.

Warm tortillas in the oven, microwave, or over a gas flame for a few seconds. Crumble cheese. Slice lettuce. Dice tomato.

Smear beans down the middle generously. Top with sauce, onions, and crumbed cheese to taste. Finish with lettuce and tomato.

You can also serve everything in bowls for Make-Your-Own.