Ingredients

• 12- 6 inch corn tortillas
• Olive oil spray
• 3 red peppers, seeded and sliced thin
• 2 onions, sliced thin
• 2 T olive oil
• 6 cloves garlic, minced
• 3 T lime juice
• 4 cups black beans (2 cans)
• 1 T chopped jarred jalapenos plus ¼ cup brine
• 1 bag broccoli slaw
• 2 cups cooked quinoa
• 2 ounces queso fresco or vegan cheese
• ½ cup non-fat Greek yogurt (I now use tofu mayo or non dairy yogurt)
• 2 T fresh cilantro, minced
• 3 cloves garlic, minced

Instructions

1. Preheat the oven to 450 degrees.
2. Spread tortillas on 2 baking sheets and coat with oil spray on each side.
3. Bake 8 to 10 minutes, until crisp.
4. Rotate baking sheets after 4 minutes.
5. Put 1 T olive oil in a large skillet over medium low heat and add onions and peppers.
6. Cook covered for 10 minutes.
7. Uncover and increase heat to medium high.
8. Cook for 6 more minutes.
9. Add garlic and cook for an additional 30 seconds.
10. Remove from heat and stir in 1 T lime juice.
11. Salt and pepper to taste.
12. Heat remaining 1 T of olive oil in skillet.
13. Add beans, jalapenos and 1 T of the brine.
14. Cook for 5 minutes, mashing beans with the back of your fork or a potato masher.
15. Toss coleslaw mix with remaining of jalapeno brine.
16. Season with salt and pepper.
17. In a small bowl combine yogurt (or vegan alternative), cilantro and garlic.
18. Spread beans on tortillas, and top with quinoa, vegetables and slaw.
19. Top with yogurt/mayo mixture and sprinkle with cheese.

Notes