Adapted from Bon Appétite
1 15 oz can of black beans, drained
1/2 tsp ground cumin
5 tsp olive oil
1 tbsp fresh lime juice (about 1/2 lime)
2 cups coleslaw mix
2 scallions, thinly sliced
4 whole wheat flour tortillas
Mexican Cheese blend
Lightly mash the beans and cumin in a small bowl.
Mix 2 tsp of the olive oil with the lime juice in a medium bowl. Add the coleslaw, scallions and cilantro and toss to coat.
Heat 3 tsp of olive oil over medium high heat. Place 2 tortillas in a single layer, spoon 1/4 of the beans into the middle, fold the tortilla over, and cook each side until golden brown and slightly crispy. This only takes about 1 minute.
FIll with the slaw and cheese and serve with hot sauce. Inhale this round, and remake the other 2.