Mojo Rojo Black Bean Tacos

Preheat oven to 350°F. Heat a large nonstick skillet over medium-high heat. Coat lemon halves with 1 tsp olive oil and add to the hot skillet. Cook until well-charred, 4 to 5 minutes. Set lemon aside. Save skillet for the next step. (4-serving meal: use 2 tsp olive oil).

Heat 1 tbsp olive oil in the same skillet over medium-high heat. Add Swiss chard and cook until just wilted, 1 to 2 minutes. Add black beans, chipotle pepper and reserved sauce, and mojo rojo sauce. Bring to a simmer and cook until greens are tender and sauce has reduced, 4 to 6 minutes. (4-serving meal: use 2 tbsp olive oil).

Wrap tortillas in foil and place them in the oven to warm, 4 to 5 minutes. Divide warm tortillas between plates and spread each with a little vegan mayo. Top with mojo rojo black beans, Swiss chard, and sliced avocado. Squeeze on the charred lemon. Tuck in! TIP: If you have a gas stove, you can heat the tortillas directly over a low flame instead. Use tongs to flip the tortillas until warmed through and lightly browned on both sides. You can also wrap tortillas in a clean dish towel and warm in the microwave for 15-30 seconds to soften.