Vegan Seared Pepper Tacos With Pintos And Avocado Crema

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1 dried hot pepper
• 1 clove garlic
• 1 teaspoon cumin, coriander, chili powder, or a mix (optional)
• about 2 cups cooked pinto or pinto-type beans with their liquid, or one 14-ounce can
• salt as needed
• 1/2 cup cilantro
• 1 small clove garlic, smashed
• 1/4 teaspoon salt
• 1 avocado, pitted and peeled
• juice of 1 lime
• 3 tablespoons water
• 1 tablespoon olive oil
• pinch cumin
• slightly larger pinch coriander
• 2 tablespoons olive or safflower oil
• 3-4 peppers of various colors, trimmed and sliced thin (about 4 1/2 cups or so)
• 2 shallots, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon coriander
• 6 corn tortillas (I used Hot Bread Kitchen‘s – they’re delicious)
• Cilantro for garnish

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