Bottled coleslaw is your shortcut to a bright, crunchy dinner when you have a shelf with just one item. Build these tacos with soft tortillas, store-bought slaw, and a sharp pickled onion that takes five minutes to come together.

Serves 2. 15 minutes, 15 at the stove.

About 470 calories a serving, 19 g protein, 101 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 12 oz classic coleslaw, classic, 1/4 cup vinegar, 1 teaspoon sugar, 1/4 teaspoon salt, 1 medium onion, 8 corn tortillas, 1 can white beans or black beans, cooked.

1. Slice 1 medium onion thin into half-moons and toss in a bowl with 1/4 cup vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt. Set aside while you assemble everything else; the onion will soften and pickle in about five minutes.
2. Warm 8 corn tortillas in a dry skillet over medium heat for about thirty seconds per side until pliable, stacking them on a plate as they come off the heat.5 min
3. Drain and warm 1 can of beans in a small pot or the same skillet, stirring once or twice until heated through, about three minutes.3 min
4. Lay out the warm tortillas and spread 2 tablespoons coleslaw down the center of each, then add a spoonful of beans and a small heap of the pickled onion with its vinegar. Roll or fold to eat.

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Note Swap canned chickpeas for beans if you prefer. Leftovers keep two days in the fridge in an airtight container; rewarm the beans and tortillas separately. Serve with lime wedges and hot sauce on the side, or add fresh cilantro or crumbled queso fresco if you have them.