1 15-ounce can black beans, drained
1/2 teaspoon ground cumin
2 tbsp diced green chiles
2 tbsp olive oil
1 tablespoon fresh lime juice
2 cups coleslaw mix (or shredded cabbage)
2 green onions, chopped
1/3 cup chopped fresh cilantro
few dashes pepper
4 taco shells
1/3 cup crumbled feta cheese
Optional: sliced black olives, hot sauce or
salsa

Variations:
1. Use refried beans instead of black beans.
2. Use small flour tortillas to make these as
soft tacos instead of crispy.
3. For fresh, crispy tacos, fry small corn
tortillas in 3 tbsp olive oil and fold in half
to make your taco shells.

Preparation:

1. Place beans, cumin, and chiles in a small
    pot. With a fork, partially mash (about
    halfway). Place pot on stove on medium
    heat, stirring occasionally to heat through.
    Adjust cumin and chiles to taste.
    
2. Mix olive oil, lime juice, and salt in medium
    bowl; add cabbage, green onions, pepper,
    feta, and cilantro. Toss to coat.
   
3. For each taco, spread about 2 tbsp of bean
    mixture inside taco, then fill with cabbage
    slaw. Garnish with olives, if desired, and
    serve.

Preparation time: 15 minutes
Makes: 4 tacos

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Bean Tacos with Cabbage Slaw

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