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White Bean, Avocado, Carrot Slaw Tacos in Sprouted Corn Tortillas

White Bean, Avocado, Carrot Slaw Tacos in Sprouted Corn Tortillas

C&J Nutrition


  1. 1 cup shredded carrot
    3 teaspoons olive oil, divided
    2 teaspoons apple cider vinegar
    1/4 teaspoon chile powder
    1/8 teaspoon coarse sea salt
    1/2 cup rinsed and drained canned white beans, lightly mashed
    1/4 avocado, lightly mashed
    2 sprouted corn tortillas


  1. Combine the carrot, 2 teaspoons of olive oil, vinegar, chile powder, and sea salt in a bowl and set aside.
  2. Heat the tortillas in a skillet with the remaining teaspoon of oil over medium heat until warmed through.
  3. Top each tortilla with half the bean mixture, half the carrot slaw, and half the avocado.

Calories: 490.6
Protein: 14.4 g
Carbohydrate: 65.9 g
Dietary Fiber: 15.1 g
Total Sugars: 6.344 g
Total Fat: 20.7 g
Saturated Fat: 2.977 g

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