Makes 12 tacos

Ingredients:

For the tacos:

• 12 corn tortillas
• 12 oz. refried white beans
• 12 spears grilled jumbo asparagus
• 2 ripe California Hass avocados, sliced and grilled
• 12 tsp. cucumber pico de gallo
• 12 tsp. queso fresco

For the Cucumber Pico de Gallo:

• 2 kirby cucumbers, peeled
• 1 small red onion, finely diced
• 2 roma tomatoes, finely diced
• 1 jalapeno pepper, finely chopped
• 1 serrano chile, finely chopped
• 1/4 cup freshly squeezed lime juice
• 2 tsp. extra virgin olive oil
• 1 tsp. lemon olive oil
• salt

For the Refried White Beans:

• 1 cups dried cannellini beans
• 2 serrano chiles, split
• 2 pints of water
• 1 tbsp. olive oil
• 1 medium yellow onion, diced
• 1/2 tsp. dried oregano
• 2 tsp. lemon olive oil
• 1 tsp. salt

Instructions:

For the tacos:

1. Warm the corn tortillas by placing them on a warm griddle for 30 seconds.
2. Place a spoonful of white beans into each of the corn tortillas.
3. Cut asparagus in half and place on top of white beans.
4. Place one slice of grilled avocado and 1 tsp. of cucumber pico in each taco. Sprinkle with queso fresco.

For the Cucumber Pico de Gallo:

• Finely dice the cucumbers, combine with the remaining ingredients and season with salt.
• Let stand 30 minutes before serving.

For the Refried White Beans:

• Wash the beans in a colander. Bring water to a boil in a medium stock pot.
• Add the beans and the serranos. Reduce to a simmer, cover, and cook, skimming foam from the top occasionally, about 1 hour and 45 minutes. Drain, reserving the liquid.
• Mash the beans, along with some of the bean cooking liquid, until creamy but not completely mashed.
• Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onion with the oregano and salt until golden brown.
• Add the mashed beans and cook, stirring occasionally. Cook until the liquid evaporates and the beans form a mass that pulls away from the sides and bottom of the pan, about 10 minutes.
• Puree in a blender, while adding the lemon olive oil in a steady stream. Season with salt as needed.

Estimated nutrition per serving:

Calories from Fat: 122 | Total Fat: 14g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 636mg | Carbohydrates: 29g | Dietary Fiber: 9g| Protein: 8g| Sugars: 3.5g | Vitamin A: 10% | Vitamin C: 25% | Calcium: 7% | Iron: 14%

Recipe by: Meatless Monday