Black Bean Tacos with Cabbage Slaw

There are three types of foods that I crave once the warm summer weather hits, lots of fruit, tropical inspired dishes and Mexican inspired dishes. i live in Arizona for  few years when I went to culinary school out there. My favorite meals were ones made at home and taught to me by my Mexican roommate.  He taught me a lot about his heritage and the best ingredients to make some truly amazing food.(His tamales will always be my absolute favorite!)

I was thinking about him when I was working on today's meat free Monday recipe. It is by no means truly authentic, but it does use a lot of the flavors I enjoy most when cooking with him. This recipe is great not just for vegetarians but also for people watching their waistlines. Its a low calorie meal with a ton of fiber. I hope you enjoy it!

You'll need:

• 1 15-ounce can black beans, drained
• 1 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 2 tablespoon fresh lime juice
• 2 cups coleslaw mix
• 1 jalepeno, seeded & chopped superfine
• 2 green onions, chopped
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Bottled chipotle hot sauce or other hot sauce, I use Chalula brand.

Place beans, jalempeno, garlic, 1/2 of the lime juice 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. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside. Makes 4 servings or if you eat like my husband does, 2.