Black Bean Avocado Tacos

Preheat the oven to 350°F for the tortillas. Trim the zucchini and cut into sticks ½ thick and 4 inches long. Drain and rinse the black beans. Peel and mince the garlic. Zest and halve the lime. Peel the carrot and shred on the largest side of a box grater.

Place a small saucepan over high heat and add the black beans and ½ cup water. Bring to a simmer, reduce heat, and cover. Cook beans for 5 minutes, uncover, and mash with a fork until mostly smooth. Season the mashed beans generously with salt and the juice from just half of the lime. Remove from the heat and cover to keep warm.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Once the oil is hot, add the cut zucchini. Cook until charred in places, about 4 to 5 minutes, and sprinkle with smoked paprika, salt, and pepper. Wrap the tortillas in foil and place in the oven to warm for 5 to 7 minutes.

In a large bowl, whisk together the minced garlic, lime zest, remaining lime juice, and sour cream. Add the shredded carrot, cabbage, and a pinch of salt and pepper and toss the lime slaw.

Pick the cilantro leaves from the stems. Halve the avocado, remove the pit, and slice the flesh. To build your tacos, spread the mashed black beans onto the warm tortillas. Top with charred zucchini, lime slaw, sliced avocado, and cilantro. Serve any remaining lime slaw on the side. Olé!