Portions for four people

Ingredients (Garnishes):

• Jack’s Special Mild Salsa
• Organic sour cream
• Brown rice
• 6″ flour tortillas

Ingredients (Beans):

• 2 glugs olive oil
• 1 can pinto beans
• 1 can black beans
• 1 bottle of beer
• 1-2 tsp. Better Than Bouillon
• Cumin
• Cayenne
• Garlic powder

Ingredients (Slaw):

• 1/3 large cabbage
• 1/3 cup olive oil
• 1/2 cup mayo
• 1 lime’s juice
• 1 tsp. salt
• 2 Tbsp/ honey
• 2 tsp. cumin
• 1/2 tsp. cayenne
• Optional: shredded carrots and cilantro

Ingredients (Shrimp):

• Olive oil
• 2 gloves of garlic
• 1 tsp. cumin
• 1/2 tsp. cayenne
• pinch of chili powder
• 1/2 lime

Directions (Beans):

1. Add the 2 glugs of olive oil to a pan. Then add the cans of pinto and black beans, be sure to include the liquid
2. Add 1/2 to 1 bottle of the beer to the pan
3. Once boiling, add the better than bouillon, 1 shake of cumin, 1 shake of cayenne, and garlic powder to taste.
4. Decrease heat to a simmer. Stir occasionally until the beans are the right consistency, which is a refried beans-like paste
5. Serve as a topping for the tacos

Directions (Slaw):

1. Cut the cabbage into 2″ strips
2. Put the remaining ingredients into a jar and shake until combined
3. Add the cabbage strips and toss together until mixed.
4. Serve as a topping for the tacos

Directions (Shrimp):

1. Sauté the shrimp, garlic, cumin, cayenne, and chili powder in olive oil
2. Once cooked, squeeze 1/2 of a lime on top of the shrimp