Ingredients:

• 1 tablespoon canola oil
• 1 small yellow onion, diced
• 1 teaspoon garlic flakes or 1 clove fresh garlic, minced
• 1 teaspoon ground cumin
• 1 15 oz can black beans, drained and rinsed. If you prepare your beans from scratch - about 2 cups are needed.
• 2 Pasilla de Oaxaca chiles, reconstituted in hot water for 5-8 minutes, remove seeds if you prefer less heat, rough chop chiles
  
• 1/2 teaspoon brown sugar
• 4 8 inch whole wheat flour tortillas
• 1/2 cup shredded Mexican cheese - divided
• 2 cups shredded cabbage or lettuce - divided
• Juice from 1 lime
• Cilantro
• 1 cup diced tomatoes - divided
  

Directions:

1. Preheat oven to 450 degrees or grill to med high heat
2. In a small skillet, heat oil to med high heat and add onions, cook for about 5 mins until translucent. Add garlic and cumin, cook for 1 more minute to combine flavors.
3. In a food processor, add beans, onion mixture, Oaxaca chile, brown sugar and about 3 tablespoons water. Blend until smooth.
4. Add salt and pepper to taste - I did not add salt - but I did season with cracked pepper.
5. Lay tortillas on a baking sheet or on aluminum foil for the grill - do not overlap tortillas - use 2 baking sheets
6. Spread bean mixture and cheese on tortillas and bake 5-7 minutes in the oven or on the grill until edges of tortillas become crisp and brown.
7. Combine cabbage, lime juice and cilantro for slaw topping
8. Cut into triangles and serve with slaw, and tomatoes

Serves: 4

Nutritional Information:

Calories:
Fat: gr
Sodium:
Carbohydrates: gr
Sugar: gr
Fiber: gr