crispy black bean tacos with southwest cabbage slaw

have you ever been to perry's plate?  if you're a veggie-lover like i am you owe it to yourself to click on over there.  she has some really great recipes with some amazing flavor.  she's the one that got me hooked on roasting veggies.
here's another perry's plate recipe that we love.  this cabbage slaw is fantastic (and fantastically simple, which makes it even better) and goes great on pretty much any taco you can think of - chicken, fish, steak... or these black bean ones.  you know me - i love a good vegetarian meal.  and this was a great one.

i loved how the crispiness gave them that taco stand feel without sticking the whole thing in a bit vat of oil.  and don't doubt the feta.  it totally makes them. 

crispy black bean tacos with southwest cabbage slaw

from perry's plate (originally from bon appetite magazine)

makes about 6 tacos (so i double or triple the beans and tortillas and feta - there's plenty of slaw)

1 15-ounce can black beans, drained

1/2 tsp ground cumin

5 tsp olive oil, divided

1 T fresh lime juice

2 c coleslaw mix or thinly sliced cabbage

2 green onions, chopped

1/3 c chopped fresh cilantro

6 white or yellow corn tortillas

1/3 c crumbled feta cheese

Bottled chipotle hot sauce or other hot sauce

1.  partially mash beans and cumin together in a small bowl. in a medium bowl combine 2 tsp olive oil and lime juice; add coleslaw, green onions, and cilantro and toss to coat. season to taste with some salt and pepper.

2.  heat remaining 3 teaspoons of olive oil in a large nonstick skillet over medium-high heat. add tortillas in a single layer (doing batches if necessary). spoon 2 or 3 heaping tablespoons of bean mixture onto half of each tortilla. cook for one minute, then fold the tacos in half. cook until golden brown and tortilla begins to stiffen, about 1-2 minutes per side. fill tacos with feta and slaw. add hot sauce or pico de gallo if desired.