These tacos are a delightful twist on a classic, combining the heartiness of black beans with a zesty slaw and creamy cheese.
In a mixing bowl, combine the black beans and cumin. Lightly mash the beans to create a chunky texture.
Mashing the beans slightly helps them stay together in the tacos.
In another bowl, mix the cabbage, carrot, green onion, cilantro, and lime juice. Toss to coat evenly and season with salt and pepper to taste.
Let the slaw sit for a few minutes to allow the flavors to meld.
Heat a nonstick skillet over medium heat and add a drizzle of olive oil. Place a tortilla in the skillet and spread a portion of the bean mixture on one half of the tortilla.
Work in batches to ensure the tortillas cook evenly.
Fold the tortilla in half and cook for about 1-2 minutes on each side until golden and crispy.
Press gently with a spatula to help the tortilla crisp up.
Fill the tacos with the slaw and sprinkle with feta cheese. Serve with hot sauce on the side.
Serve immediately to enjoy the crispiness of the tortillas.
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