Crispy Black Bean Tacos With Feta and Cabbage Slaw

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

• Ready In: 10 mins
• 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.