From the freezer: a pack of corn tortillas and a bag of pinto beans.  Tacos it is!  I based this recipe on the Bean & Zucchini Tacos that I’ve made before, but instead of zucchini, I used some kale.  They turned out very yummy!

To go with our tacos, I made some coleslaw.  What do these two things have in common?  Well, nothing except they were things that I had on hand and needed to use up.  Both were good, even if somewhat disjointed.

This coleslaw recipe is based on one that I found in Eat More, Weigh Less.  I changed it a bit, so I think it’s safe to post the recipe here.

Vegan Coleslaw

2 cups shredded cabbage

1 cup shredded carrots

1/2 green apple, grated

Dressing:

2 TB vegan mayo

1 TB dijon mustard

1 TB sugar

1 TB apple cider vinegar

S&P to taste

In the bottom of a large bowl, whisk together all of the dressing ingredients.  Add the cabbage and carrots and toss to combine.  If not using right away, cover and refrigerate until ready.  If using within an hour of making it, leave out at room temperature to give the cabbage time to wilt down.