Clayudas

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

1. Preheat oven to 450F.
2. Heat oil in saucepan over medium-high heat.
3. Add onion, and cook 5 minutes, or until translucent.
4. Add garlic and cumin, and cook 1 minute more.
5. Place onion mixture in blender with beans, chipotle chile, brown sugar, and 3 Tbs.
6. water.
7. Blend until smooth.
8. Season with salt and pepper.
9. Place 2 tortillas each on 2 baking sheets.
10. Spread bean mixture on tortillas, and bake 5 to 7 minutes, or until edges become golden.
11. Toss slaw in bowl with cilantro and lime juice.
12. Season with salt and pepper.
13. Top each clayuda with slaw, and cut into triangles.

canola oil, white onion, clove garlic, ground cumin, black beans, chipotle chile, brown sugar, flour tortillas, slaw mix, cilantro, lime juice

Taken from www.vegetariantimes.com/recipe/clayudas/ (may not work)