Black Bean Tacos with Cilantro Lime Slaw

Ingredients

1 15-ounce can black beans, drained

½ 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

4-5 white or yellow corn tortillas

1/3 cup crumbled feta cheese

Bottled chipotle hot sauce

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. Refrigerate until tacos are cooked.
Take about 2 TBS of the black bean mixture and place, in a mound, along one half of the tortilla. This is where you can decide how much black bean filling you want your tacos to have.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer and cook about 30 seconds, until the tortilla is pliable. Then fold tacos in half. Cook until golden brown, about 1 minute per side.
At the table, serve with feta and slaw for people to add, as desired, into each taco. Pass hot sauce alongside.