blue martinis

from Smitten Kitchen

• 1 15-ounce can black beans, drained
• 1 teaspoon ground cumin
• 5 teaspoons olive oil, divided
• 2 tablespoons (or more) fresh lime juice
• 2 cups shredded cabbage or packaged coleslaw mix
• 2 green onions, thinly sliced
• 1/3 cup chopped fresh cilantro
• 4 white or yellow corn tortillas
• 1/3 cup crumbled feta cheese
• Hot sauce

Place beans and cumin in small bowl; partially mash. Season to taste with salt and pepper. 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 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; warm 1 minute. (Whenever I skip minute, the tortillas break instead of bend and I regret it.) Fold tacos in half over filling. Cook until golden brown underneath, about 1 more minute, then flip and crisp on the second side, another 1 to 2 minutes. Spoon feta and slaw into tacos. Pass hot sauce alongside, or if your name is Alex, drown your taco in a puddle of it.