19 oz (540 mL) can black beans, rinsed and drained
juice of a lime, divided
2 tsp. chili powder
½ tsp. cumin
salt and pepper
½-1 cup crumbled feta cheese
2 cups finely shredded Brussels sprouts
¼ cup chopped fresh cilantro
1 tsp. honey
canola oil, for cooking
1 pkg. small fresh corn tortillas
1In a medium bowl, roughly mash the black beans with a squeeze of lime juice, the chili powder, cumin, salt and pepper. Toss in the feta. In a small bowl, toss the shredded Brussels sprouts and cilantro with a drizzle of olive or canola oil, the honey and another good squeeze of lime. Season with salt and pepper.
2Heat a generous drizzle of oil in a heavy skillet set over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding it over to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with the Brussels sprout slaw.