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Combine black beans, cumin, and a squeeze of lime juice in a medium bowl. Partially mash with a fork. Taste and season with salt and pepper.
Add slaw to a second medium bowl. Drizzle with olive oil and lime juice to taste. Season with salt and pepper.
Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add as many tortillas as will fit in a single layer and spoon ¼ of the bean mixture onto half of each one. Fold in half (let cook a little longer if the tortilla isn't pliable yet) and cook until crispy and browned in spots. Flip and cook the second side until crispy.
Fill tacos with feta, slaw, and toppings of choice.