1 15-ounce can organic black beans, drained
1 teaspoon ground cumin
2 teaspoons olive oil
about 2 tablespoons fresh lime juice
2 cups shredded red cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1/2 cup shredded carrot
4 yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce (optional)
- Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper.
- Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add one tortilla at time. 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 cabbage, green onions, cilantro, carrots and fresh lime juice.
Serve with a green salad with corn, tomatoes, and sliced avocado