Vegan Black Bean Tacos with Lime Slaw

Toss the cabbage with the juice of 1 lime, a pinch of salt, and a little olive oil. Let it sit while the beans warm up.

Heat the rest of the oil in a skillet, add the beans and taco seasoning, and mash a little so the filling holds together.

Add 2 tablespoons of water and simmer for 3 minutes so the beans stay loose instead of dry.

Warm the tortillas over a burner or in a skillet until they're soft with a few charred edges.

Fill them with beans, slaw, avocado, cilantro, and pepitas. Hit everything with the last lime before serving.