Nacho 'Banzo Tacos

Ingredients

1. 2 jars Nacho 'Banzos
2. 1 tbsp. extra-virgin olive oil
3. ½ onion, diced
4. 2 bell peppers, diced
5. Corn tortillas
6. 1 avocado, sliced
7. 1 bunch cilantro
8. Lime-y Cabbage slaw (optional)
9. Cherry tomatoes (optional)

Preparation

1. Wash and slice onion, bell peppers.
2. Optional: Shred some cabbage (red or green is fine!) and toss with salt and lime juice. Let sit until the cabbage has slightly softened.
3. Heat extra virgin olive oil in a skillet on medium-high heat. Add onion. Cook for 2-3 minutes. Add bell peppers. Cook for 5 minutes more.
4. Add Nacho ‘Banzos and simmer all together for 1 minute. Turn off heat and let sit.
5. Slice avocado. Wash and chop cilantro.
6. Warm corn tortillas directly on stovetop (if a gas stove), or in a hot skillet, flipping each after about 30 seconds. Stack them on a plate and wrap stack in a clean dish towel to retain heat.
7. Assemble tacos with Nacho 'Banzo filling, avocado, slaw, avocado, and cilantro. A few halved cherry tomatoes will make the tacos slightly harder to handle, but even more delicious!