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crisp black bean tacos with feta and slaw
- 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
- Hot sauce
Directions:View on Smitten Kitchen
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