Black Bean Tacos with Feta

2 15-ounce cans black beans
1 Teaspoon ground cumin
4 Cups prepackaged shredded coleslaw (no dressing)
1 Lime
1 Tablespoon olive oil
2 Green onions
1 Cup fresh cilantro leaves
8 Ounces crumbled feta cheese
Salt and freshly ground black pepper
Corn or flour tortillas
Hot sauce

Rinse and drain the black beans. Place in a sauce pan over low heat. Add the cumin and stir to combine. Warm the beans stirring occasionally.

Thinly slice the onions (including green portion) and chop the cilantro. Combine the coleslaw, juice from the lime, olive oil, sliced green onions and chopped cilantro in a large bowl. Toss to coat. Season with salt and freshly ground black pepper.

Warm the tortillas according to package directions. I like to warm them individually in a very hot, non-stick skillet for about 30 seconds per side. I then hold them warm on a warm plate loosely wrapped with foil.

Set the warm tortillas, beans, seasoned coleslaw, feta cheese and hot sauce out on the table and encourage everyone to build their own tacos.

Recipe from YourHomeCafe.com