Crispy Black Bean Tacos with Feta and Cabbage Slaw Recipe

Crispy Black Bean Tacos with Feta and Cabbage Slaw Recipe

  • 1 15-ounce can black beans, drained
  • 1/2 teaspoon ground cumin
  • 5 teaspoons olive oil, divided
  • 1 tablespoon fresh lime juice
  • 2 cups coleslaw mix
  • 2 green onions, chopped
  • 1/3 cup chopped fresh cilantro
  • 4 white or yellow corn tortillas
  • 1/3 cup crumbled feta cheese
  • Bottled chipotle hot sauce or other 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.
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