CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Makes 4 tacos.

Note: From the February 2009 issue of Bon Appétit.

• 1 (15-oz.) can black beans, drained

•1/2 tsp. ground cumin

• 5 tsp. olive oil, divided

• 1 tbsp. fresh lime juice

• 2 green onions, chopped

• 1/3 c. chopped fresh cilantro

• Salt and pepper

• 4 white or yellow corn tortillas

• 1/3 c. crumbled feta cheese

Directions

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.

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.