Categories: vegetarian entrees

Ingredients

• 1 tablespoon canola oil
• 1 small white onion, diced (1 cup)
• 1 clove garlic, minced (1 teaspoon)
• 1 teaspoon ground cumin
• 1 15-ounce can black beans, rinsed and drained
• 1 canned chipotle chile in adobo sauce, drained
• 1/2 teaspoon brown sugar
• 4 8-ounce flour tortillas
• 8 ounce slaw mix
• 1/2 cup chopped cilantro
• 2 tablespoons lime juice

Directions

1. Preheat oven to 450 degrees. Heat oil in saucepan over medium-high heat. Add onion and cook 5 minutes or until translucent. Add garlic and cumin and cook 1 minute more. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 tablespoons water. Blend until smooth. Season with salt and pepper.

2. Place 2 tortillas each on 2 baking sheets. Spread bean mixture on tortillas and bake 5 to 7 minutes, or until edges become golden.

3. Toss slaw in bowl with cilantro and lime juice. Season with salt and pepper. Top each clayuda with slaw and cut into triangles.

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