chelsea'srecipes

1 (15 oz.) can black beans, drained and rinsed
1/2 tsp. cumin
2 tsp. olive oil
1 Tbsp. lime juice
1.5 cups coleslaw mix
2 green onions, sliced
1/3 cup chopped cilantro (if you’re a fan)
2-3 tsp. vegetable or canola oil
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Bottled hot sauce for serving

Place the beans, cumin, and salt and pepper to taste in a bowl and partially mash.

In another bowl, toss together the coleslaw mix, olive oil, lime juice, green onions, and cilantro. Season to taste with salt and pepper, and set aside.

Heat the canola oil in a large nonstick skillet over medium-high heat. Add the tortillas in a single layer. Spoon 1/4 of the bean mixture onto  one half of each tortilla;  cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.

Stuff the tacos with the slaw and feta. Top with hot sauce.