Black Bean Tacos

• 2 teaspoons olive oil
• 3/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon dry sherry
• 1 tablespoon low-sodium soy sauce
• 1 (15-ounce) can black beans, undrained
• 1 (8-ounce) package seitan (wheat gluten), finely chopped
• 1/2 teaspoon black pepper
• 12 taco shells
• 2 cups shredded romaine lettuce

1. Heat oil in a large nonstick skillet over medium heat. Add onion, oregano, garlic, and jalapeno; cook 8 minutes, stirring frequently. Stir in sherry, soy sauce, beans, and seitan; bring to a boil. Cook 7 minutes or until liquid almost evaporates. Sprinkle with black pepper.
2. Prepare taco shells according to package directions. Spoon about 1/3 cup bean mixture into each shell; top each taco with about 2 1/2 tablespoons lettuce and about 2 1/2 tablespoons Avocado Salsa.
3. (Totals include Avocado Salsa)

olive oil, onion, oregano, garlic, pepper, sherry, soy sauce, black beans, black pepper, taco, shredded romaine lettuce

Taken from www.myrecipes.com/recipe/black-bean-tacos-0 (may not work)