Crispy Black Bean Tacos with Feta & Cabbage Slaw

Yields: 6 tacos, 2 servings

Adapted from here.

For the black beans:

1 15 oz. can black beans, drained

1/2 small onion, thinly sliced

2 garlic clives, thinly sliced

1/2 tsp. ground cumin

salt and freshly ground black pepper, to taste

For the cabbage slaw:

2 tsp. olive oil

1 tbsn. lime juice

2 cups coleslaw mix

2 green onions, chopped

1/3 cup cilantro, chopped

1 tbsn. mayonnaise (optional)

salt and freshly ground black pepper, to taste

For the tacos

2 tbsn. olive oil

6 corn or flour tortillas

1/3 cup crumbled feta cheese

hot sauce, for serving

In a medium pan, heat the oil over medium-high heat. Once hot, add the onion and garlic and saute until translucent, about 3 minutes. Add the black beans, cumin, and salt and pepper to taste. Use a fork to slightly mash the beans and cook until heated through, about 3 minutes. To make the cabbage slaw, mix 2 tsp. of olive oil and lime juice in a medium bowl. Add the coleslaw, green onions, cilantro and toss to coat. If desired, you can also add the mayonnaise for a creamier slaw. Season with salt and pepper, to taste. Heat 1 tsp. of olive oil in a large nonstick skillet over medium heat. Add three tortillas in a single layer. Once golden brown, flip, then spoon 1/4 of the bean mixture onto each tortilla and cook for 1 minute or until golden brown. Repeat with the remaining tsp. of oil and tortillas. Fill the tacos with feta and slaw. Serve with hot sauce, lime wedges and sour cream.