Tacos with Black Beans, Feta, and Cabbage

I really like this recipe.  I like it so much that the Husband no longer enjoys it.  Oops!  I haven't made it in a while though so I think it's about time.  It is pretty quick and you can make it healthier by omitting the feta cheese (or adding less of it) and finding a relatively healthy wrap.  Speaking of wraps, I find most to be really high in sodium.  Has anyone found one that is somewhat healthy?

Prep Time: 20 minutes
Serves: 2

Ingredients
~ 1 can of low sodium black beans, drained and rinsed
~ 1 small yellow onion, diced
~ 2 cloves of garlic
~ 1/2 cup of feta cheese
~ juice from one lime
~ 1 avocado, chopped
~ 4 small tortillas
~ 3/4 of a bag of shredded cabbage (usually $1 each at my grocery store, you can use the leftovers to make a quick coleslaw side)
~ 1/4 teaspoon cumin
~ 1/4 teaspoon chili powder
~ a few squirts of hot sauce

You need two non-stick saute pans and one medium-sized mixing bowl for this recipe.  In the larger saute pan, saute the onions in oo.  Add the beans when they are about half-way translucent.  Add about half of the lime juice, the spices, and the garlic with the beans.  Continue to saute until the beans are easily smashed with a wooden spoon.  (Do this for some of them, it makes for a nice texture.)  When this mixture is almost done, pour the cabbage and feta cheese in the mixing bowl.  Add the bean mixture on top and stir everything together- trying to melt the feta a bit.  Heat up the second saute pan and one by one, crisp up the tortillas.  You will crisp one side (maybe 45-60 seconds), flip it, and do the other for each.  As they crisp, transfer them to a plate and assemble the tacos one at a time.  Put some of the bean mixture in the middle of each crisped tortilla, top with some chunks of avocado, and a small squirt of lime juice.

Enjoy!