Serves 3 – 4

Ingredients

• 15 oz can black beans, drained
• 1/2 tsp ground cumin
• 1 TBSP lime juice
• 2 cups coleslaw
• 2 scallions, chopped
• Cilantro, handful, chopped
• 8 medium soft corn tortillas
• 1/3 cup feta cheese, crumbled
• hot sauce

Directions

1. Place beans and cumin in small bowl; partially mash.
2. In a separate bowl add coleslaw , squeeze out moisture if store bought, green onions , cilantro , lime juice, and a swirl of olive oil; toss to coat. Season to taste with salt and pepper.
3. Heat some oil in large nonstick ski llet over medium -high heat.
4. In batches, a dd 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.
5. Remove from pan. Fill tacos with feta and sla w.
6. Top with a couple of drops of hot sauce and serve .

Notes

• For the best looks and taste make homemade red cabbage coleslaw.