Crispy Black Bean Tacos

Crispy Black Bean Tacos are a perfect easy weekday meal.  Crispy tortillas, crunchy slaw, tangy feta, cool beans and hot sauce are a perfect combination of contrasting flavors.  These take about ten minutes to make and they’re light on your pocketbook as well as your waist.

Crispy Black Bean Tacos

1 15 ounce can black beans, drained
1/2 teaspoon ground cumin
5 teaspoons olive oil, divided
1 tablespoon fresh lime juice
2 cups coleslaw mix
2 green onions, chopped
1/3 cup fresh cilantro, chopped
4 white or yellow corn tortillas
1/3 cup crumbled feta cheese
bottled chipotle hot sauce or other hot sauce (I don’t like the chipotle sauce)

1. 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.

2. Heat 3 teaspoons olive oil in large nonstick 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.

3. **Don’t mix coleslaw until right before serving so it does not get soggy.

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