Crispy Avocado Tacos

Preheat oven to 400°F. Brush 1 tbsp olive oil on baking sheet and lay avocado in single layer. Add a pinch of salt and pepper and sprinkle with just half the polenta. Flip avocado over and repeat with remaining polenta. Bake until avocado is crispy, 12 to 15 minutes. Leave oven on for step 4.

Meanwhile, stir together mojo verde, orange, and a pinch of salt and pepper in small bowl and set aside.

Combine cannellini beans, just ½ tsp coriander, 2 tbsp water, and a pinch of salt and pepper in small saucepan. Cook over medium heat until beans are heated through, 3 to 5 minutes. Off heat, mash ¾ of beans with back of fork. (TIP: If the bean mixture is too stiff, add 1 tbsp water.)

Wrap tortillas in foil and place in oven until heated through, 5 to 6 minutes. Lay warm tortillas on clean work surface. Spread white beans evenly on each tortilla and top with crispy avocado. Top tacos with citrus salsa verde and sprinkle with cilantro. Serve with hot sauce. ¡Buen apetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.