CRISPY BLACK BEAN TACOS WITH CABBAGE SLAW

INGREDIENTS
1 15-ounce can black beans, drained
½ tsp ground cumin
5 tsp olive oil
1 Tbsp fresh lime juice
2C coleslaw mix
2 green onions chopped
1/3C chopped fresh cilantro
4 corn tortillas
Hot sauce (for taste)

DIRECTIONS
1. Place beans and cumin in small bowl; partially mash
2. Mix 2 tsp olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season with salt/pepper
3. Heat 3 tsp olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer and spoon ¼ of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side.
4. Fill tacos with slaw and serve with hot sauce