BBQ Pinto Bean Mini Tacos with Cabbage Slaw | Garden Of Eydie

Ingredients

• ½ small onion , finely chopped
• 1 garlic clove peeled and minced
• 1-½ teaspoons ground cumin
• 1-½ teaspoons smoked sweet paprika (my favorite pimenton!)
• 1 teaspoon liquid smoke
• 1 teaspoon Dijon mustard
• 1 tablespoon Maple syrup
• 1/2 cup vegetable broth or water , or more if needed
• 1 can pinto beans (salt free)
• 2 sprigs fresh oregano
• 1 small green cabbage , shredded, about 4 cups
• ½ small red bell pepper, very thinly sliced into sticks
• ½ small yellow bell pepper, very thinly sliced into sticks
• ½ small cucumber, very thinly sliced into sticks
• 2 green scallions, white and light green parts, very thinly sliced
• 1 medium sized ripe avocado, seeded, flesh removed and roughly chopped
• 1 garlic clove, minced
• ¼ cup water
• Juice of 2 lemons ( about ¼ cup)
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon Maple syrup