Crispy Black Bean Tacos with Feta and Cabbage Slaw
['1 15-ounce can black beans, drained', '1/2 teaspoon ground cumin', '5 teaspoons olive oil, divided', '1 tablespoon fresh lime juice', '2 cups coleslaw mix', '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']
Place beans 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.
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