Ingredients

• 1 15-ounce can black beans, drained
• 1 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 2 tablespoons (or more) fresh lime juice
• 2 cups coleslaw mix or shredded cabbage
• 2 green onions, thinly sliced
• ⅓ cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• ⅓ cup crumbled feta cheese
• Hot sauce

Instructions

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 ¼ 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.

Source: smitten kitchen