Crispy Black Bean Tacos With Feta & Cabbage Slaw

• 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 1/3 cup parsley
• 4 corn tortillas (white or yellow ) or 4 wheat flour tortillas
• 1/3 cup crumbled feta cheese
• bottled chipotle hot sauce or hot sauce

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. 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.

black beans, ground cumin, olive oil, lime juice, coleslaw mix, green onions, fresh cilantro, corn tortillas, feta cheese, hot sauce

Taken from www.food.com/recipe/crispy-black-bean-tacos-with-feta-cabbage-slaw-350971 (may not work)