crispy black bean tacos with feta and cabbage slaw

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category: [mexican]

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

(note: add yellow rice)

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.

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.