Crispy Black Bean Tacos With Feta and Cabbage Slaw

Submitted by Salt Lake Meal Swap

"There are dozens of ways to tweak this http://smittenkitchen.com/2009/02/crispy-black-bean-tacos-with-feta-and-slaw/"

 

• Ready In: 10mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 (15 ounce) can black beans, drained
• 1 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 2 tablespoons fresh lime juice (or more)
• 2 cups coleslaw mix or 2 cups shredded cabbage
• 2 green onions, thinly sliced
• 1⁄3 cup chopped fresh cilantro
• 4 corn tortillas (white or yellow)
• 1⁄3 cup crumbled feta cheese
• hot sauce

directions

1. Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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. Heat 1 tablespoon olive oil in large nonstick or cast iron 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, or if your name is Alex, drown your taco in a puddle of it.