Crispy Black Bean Tacos with Feta and Cabbage Slaw

I made this for dinner tonight. It was really quick and easy and very good. I used plain old green cabbage instead of a coleslaw mix and for hot sauce, I used Valentina. It was a bit too spicy for my kids, but they had no interest in the "lettuce looking" garnish anyway. Also, we used mexican cheese (cojita) instead of feta. Out of 5 stars, Spencer gave this a 5 1/2.

Crispy Black Bean Tacos with Feta and Cabbage Slaw
AP/adapted from the February 2009 issue of Bon Appetit magazine
Published: Friday, March 6, 2009 9:54 a.m. MST (Deseret News)

Start to finish: 25 minutes
Servings: 5
Ingredients

15-ounce can black beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
5 white or yellow corn tortillas
1 tablespoon lime juice
5 teaspoons olive oil, divided
2 cups coleslaw mix
2 scallions, chopped
1/3 cup chopped fresh cilantro
Ground black pepper, to taste
Hot sauce, to taste
1/3 cup crumbled feta cheese

Directions
In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
Fold the tacos in half, then cook for about another minute per side, or until golden brown.
Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.