Crispy Chipotle Black Bean Tacos with Lime Slaw

Drain and rinse the black beans, then pat them very dry on a clean towel: this is key for crispy edges.

Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, then add the diced onion and sweat 3 minutes until translucent.

Stir in the minced garlic, cumin and chopped chipotle in adobo, and toast 30 seconds until deeply fragrant.

Add the beans and 2 tbsp tomato paste, smashing about half with a fork; cook 4-5 minutes until the mixture caramelizes and forms a thick, jammy filling.

Deglaze with 1/4 cup vegetable stock and simmer until nearly dry, then season with salt and a squeeze of lime.

Meanwhile, toss the shredded cabbage with lime juice, chopped cilantro, a pinch of salt and 1 tbsp olive oil; massage lightly and let stand 5 minutes.

Char the corn tortillas directly over a gas flame or in a dry skillet, 20 seconds per side, until blistered and pliable.

Fill each tortilla with the black bean mixture, top generously with lime slaw, crumbled feta and avocado slices, and serve with lime wedges.