Crispy Black Bean Tacos with Feta and Cabbage Slaw

Ingredients

• 1 15-ounce can black beans
• drained
• 1/2 teaspoon ground cumin
• 5 teaspoons olive oil
• divided
• 1 tablespoon fresh lime juice
• 2 cups coleslaw mix
• 2 green onions
• chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Bottled chipotle hot sauce or other hot sauce

Instructions

1. 1

   Place beans and cumin in small bowl; partially mash.

2. 2

   Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat.

3. 3

   Season slaw to taste with salt and pepper.

4. 4

   Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat.

5. 5

   Add tortillas in single layer.

6. 6

   Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute.

7. 7

   Fold tacos in half.

8. 8

   Cook until golden brown, about 1 minute per side.

9. 9

   Fill tacos with feta and slaw.

10. 10

    Pass hot sauce alongside.