Crisp Black Bean Tacos with Feta and Cabbage Slaw
We love quick meals that get started with the help of canned ingredients. These tacos from Smitten Kitchen are so delicious, no will mind that you took a shortcut. Best of all, they come together in no time.
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
1/3 cup chopped fresh cilantro
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
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 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,