1 medium zucchini, ends trimmed, halved lengthwise and thinly sliced
one 200g | 7oz can beans (Borlotti, kidney, black, …)
1/4 teaspoon sweet smoked paprika (use hot paprika if you like spicy food)
1/4 teaspoon ground cumin
1/4 teaspoon salt
six 15-cm (6-inch) flour tortillas
100g (3.5 oz) cheddar cheese, grated
Finely slice cabbage with a food processor or mandoline or grate it on a box grater. Transfer to a large bowl, sprinkle with 1 teaspoon of salt and cover bowl with a plate / plastic wrap. Set aside.
Make guacamole: Remove skins and pits from avocados and transfer them to a bowl. Mash avocados with a fork until no big chunks are left. Add juice from one small lime wedge, sprinkle with salt and some pepper. Stir and taste to see if you need more salt or lime juice. Transfer to a bowl, cover and set aside.
Make zucchini-bean mix: Heat olive oil in a non stick pan over medium heat. Add shallots and cook for about a minute, until soft and translucent. Add the zucchini, sprinkle with salt. Cook for a few minutes, stirring occasionally, until the zucchini gets softer and releases some water. Add the beans, paprika and cumin and stir to combine. Cook for a few extra minutes, you want the zucchini tender and beans warm. Remove from stove and transfer mixture to a bowl.
Make tacos: Quickly warm the tortillas in the pan you used to make zucchini in. Toast on one side, remove from pan and spread a big tablespoon of guacamole all over the toasted side. Top with some of the zucchini bean mixture and sprinkle with cheese. Top with cabbage and season with a squeeze of lime. Add more cheese on top, if desired. Continue with the rest of tortillas and serve.