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 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. (4-serving meal: use 2 tbsp olive oil)

Stir together mojo verde, kiwi, 2 tsp olive oil, and a pinch of salt and pepper in small bowl and set aside. (4-serving meal: use 4 tsp olive oil)

Combine cannellini beans, just half the coriander, 1 tsp olive oil, 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 and stir in lime juice. (4-serving meal: use 2 tsp olive oil, ¼ cup water) (TIPS: Keep remaining coriander for your own use. 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 kiwi salsa verde and cilantro. Serve with lime wedges. ¡Buen apetito!