These black bean tacos aren’t going to win an award for world’s most spectabulous taco, but if you’re short on time, money, or calories, this is muy bueno.
1 can black beans, rinsed, drained
6 corn tortillas
1 bag coleslaw mix
1/4 c. crumbled feta
1 c. chopped cilantro
1/2 c. chopped scallion
Cumin, salt, pepper
Mash black beans with fork until they form cohesive, but still slightly chunky, lump. Season with cumin, salt, and pepper. “How much cumin, salt, and pepper” you ask. To be honest, I have no idea. Maybe five emphatic shakes of cumin, a healthy pinch of salt, and a few cracks of pepper. You seem like smart people; I’m sure you’ll figure it out.
Mix coleslaw with lime juice, cilantro, scallion, salt, and pepper.
Heat large saute pan or griddle over medium-high heat. Add a light drizzle of olive oil and three tortillas. Place large spoonful of refried beans and small piece of feta cheese on one side of each tortilla. Once tortillas become readily pliable, fold over and saute until both sides are golden brown.
Heap tacos with coleslaw and Sriracha.