Tacos at home

Tacos are messy enough to eat, never mind trying to do it behind the wheel while chatting on your cell phone. Do yourself a favor and do tacos at home with this easy and delicious take on the Mexican-American classic.

Crispy Black Bean Tacos with Feta and Cabbage Slaw

Recipe adapted from the February 2009 issue of Bon Appetit magazine

15-ounce can black beans, drained

1/2 teaspoon cumin

1/2 teaspoon salt

5 white or yellow corn tortillas

1 tablespoon lime juice

5 teaspoons olive oil, divided

2 cups coleslaw mix

2 scallions, chopped

1/3 cup chopped fresh cilantro

Ground black pepper, to taste

Hot sauce, to taste

1/3 cup crumbled feta cheese

In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.

In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.

In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.

Fold the tacos in half, then cook for about another minute per side, or until golden brown.

Fill each taco with a quarter of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce.