15 Minute Chipotle Barbequed Black Bean Tacos

How about a quick, pantry-friendly dinner for those nights you hit the door hungry and would practically eat the counter itself if you could? Save those teeth and throw this together in next to no time at all. It's certainly quicker than hacking the counter and definitely a lot tastier, too. Not that I've ever eaten a counter, but you know....

15 Minute Chipotle Black Bean Tacos
Makes 6 to 8 tacos (depending on how much you stuff them)

1 teaspoon canola oil
1/2 cup minced onion*
2 cloves garlic, minced
2 (15-ounce cans)black beans, drained and rinsed
2 chipotles in adobo, minced (or more to taste)
1 cup barbecue sauce

Preheat the oven according the taco shell package. Bake shells when you are almost ready to eat. Heat the oil in a skillet over medium high heat. Add the onions and cook 3 to 4 minutes, until softening. Add the garlic and beans and cook 2 minutes. Add remaining ingredients and reduce heat to simmer for 10 minutes for the flavors to blend. While it's simmering, make the slaw topping.

Slaw Topping
1/4 cup minced onion
2 cups shredded green cabbage
1 cup shredded red cabbage
1 medium carrot, shredded
1 tablespoon ume plum vinegar**
1 teaspoon agave nectar
Juice from 1/2 a lemon
1/3 cup vegan mayonnaise
Pepper to taste
In a medium bowl, combine all ingredients. Fill taco shells with the bean mixture and top with the slaw.

*if you are using homemade barbecue sauce, you may want to drop the onions
**I'm loving ume plum vinegar, but you could use apple cider vinegar instead. You might need to add some salt to the slaw if you do.

This quick and easy dish makes a satisfying dinner or lunch. The flavorful black beans combine well with the slightly tangy slaw to make this dish a winner.