Consolidate carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a profound, large pot.
Cover and cook over medium-high heat 10 minutes.
Uncover, diminish heat to medium-low, and keep on cooking, shaking skillet periodically, until fluid is totally decreased and carrots are covered in coat, 2–3 minutes more.
In the mean time, whisk nectar, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp.
lime juice in a large bowl until smooth.
Daintily cut portion of onion to yield around 1/4 cup.
Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and mix to join.
Set up a flame broil for medium-high heat or heat a barbecue container or cast-iron skillet over medium-high; oil mesh or dish.
Flame broil carrots, turning once, until browned and somewhat scorched, around 2 minutes on each side.
Move carrots to a plate.
Toast buns until golden brown, around 30 seconds.
Move buns to plate.
Finely cleave staying half of onion to yield 3 Tbsp.
Blend staying 1/4 cup mayonnaise and 1 Tbsp. lime juice in a little bowl until smooth.
Settle 2 carrots into buns with large finishes on inverse sides.
Shower with mayonnaise blend, at that point top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves.
Present with coleslaw close by.
Do Ahead
Carrots and slaw can be made 3 days ahead.
Store independently in impenetrable holders and chill.
