Crispy Black Bean Tacos With Feta & Cabbage Slaw

Ingredients

• 1 (15 ounce) can black beans, drained

• 1/2-1 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 1-1 1/2 tablespoon fresh lime juice
• 2 cups coleslaw mix
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro or parsley
• 4 corn tortillas (white or yellow ) or wheat flour tortillas
• 1/3 cup crumbled feta cheese
• bottled chipotle hot sauce or hot sauce

Directions

1. 1

   Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.

2. 2

   Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.