Crispy Black Bean Tacos with Feta and Lime Juice Slaw

1 15-ounce can black beans, drained

1 teaspoon ground cumin

2 tablespoons (or more) fresh lime juice

2 cups green and purple cabbage, cut into strips or shredded

1/3 cup chopped fresh cilantro

4 tortillas (Trader Joe's has some hand-thrown ones that are amazing)

1/3 cup crumbled feta cheese

1 small yellow onion

1 package firm tofu or boneless chicken breast

1 package Toby's Tofu Taco Seasoning (you can find it at Whole Foods near the tofu)

1 Tb. Tamari Soy sauce

Place beans and cumin in small saucepan and heat to simmer. Mix 2 teaspoons sesame oil and lime juice in medium bowl; add cabbage and toss to coat. Season slaw to taste with salt and pepper. Top with chopped cilantro.

Heat 1 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add diced onion and saute until clear. Add crumbled tofu or cubed chicken and cook until browned. Add Toby's Seasoning and 1/2 cup water. Drizzle Tamari over the top and let reduce until water is absorbed.

Toast tortilla in a dry salted pan or in a toaster oven. Fold in half and fill with tofu or chicken. Spoon 1/4 of bean mixture onto half of each tortilla, sprinkle with feta. Top with the slaw.
You can also serve with the beans with feta and the slaw on the side. I used smaller tortillas and did this because all of my ingredients would not fit without a bust out at the seams! And the beans with the feta crumbled on top is a match made in heaven.

For leftovers, you can saute the proteins, beans and slaw all together in a wok and it is wonderful all mixed together. The cabbage takes on a much different flavor and it goes beautifully with the tofu!

Add hot sauce to your palate's delight!