White Bean, Avocado, and Carrot Slaw Tacos in Sprouted-Corn Tortillas

By Tess Brown

White Bean, Avocado, and Carrot Slaw Tacos in Sprouted-Corn Tortillas

YieldMakes 1 serving

C&J Nutrition

INGREDIENTS

    • 1 cup shredded carrot
    • 3 teaspoons olive oil, divided
    • 2 teaspoons apple cider vinegar
    • 1/4 teaspoon chili powder
    • 1/8 teaspoon coarse sea salt
    • 1/2 cup rinsed and drained canned white beans, lightly mashed
    • 1/4 avocado, lightly mashed
    • 2 sprouted-corn tortillas

    INSTRUCTIONS

    1. Combine the carrot, 2 teaspoons of olive oil, vinegar, chili powder, and sea salt in a bowl, and set aside.

    2. Heat the tortillas in a skillet with the remaining teaspoon of oil over medium heat until warmed through.

    3. Top each tortilla with half the bean mixture, half the carrot slaw, and half the avocado.