Preheat your oven to 350

In a small bowl, whisk together ¼ of rice vinegar, the agave nectar, and ½ teaspoon of salt.

In a larger bowl mix together the cucumber and cabbage, pour in the vinegar dressing, and mix well. Set aside until the tacos are ready.

Heat the sesame oil in a skillet over medium high heat. Add the garlic and sauté for a minute or two, being careful that the garlic doesn’t burn. Add the tamari, 3 tablespoons rice vinegar, water and brown sugar and stir to combine. Add the black beans, and let simmer for about 15 minutes, until the liquid reduces.

While the beans are cooking, wrap the stack of tortillas in foil and heat in the oven for approximatly 5 minutes.

Once the liquid in the pan has reduced, add the crushed red pepper, ½ teaspoon of salt and sesame seeds. Stir to combine and cook for an additional minute or two.

Place the tortillas on plate and divide the bean mixture up between them. Top with the cucumber slaw. Serve with sriracha, lime wedges, and jalapenos, if desired.