Crispy Black Bean Tacos With Feta and Cabbage Slaw

• 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
• 13 cup chopped fresh cilantro
• 4 corn tortillas (white or yellow)
• 13 cup crumbled feta cheese
• hot sauce

1. Place beans and cumin in small bowl; partially mash.
2. Season to taste with salt and pepper.
3. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat.
4. Season slaw to taste with salt and pepper.
5. Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat.
6. Add tortillas in single layer.
7. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute.
8. Fold tacos in half.
9. Cook until golden brown, about 1 minute per side.
10. Fill tacos with feta and slaw.
11. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.

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-and-cabbage-slaw-461270 (may not work)