Spicy Black Bean Tacos
Quick and flavorful tacos featuring smoky black beans and a tangy avocado-cabbage slaw, perfect for busy weeknights.
Ingredients
For the Beans
- 1 can black beans, rinsed and drained
- 1 tablespoon olive oil (or neutral oil like avocado oil)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- to taste Salt and freshly ground black pepper
- 6-8 pieces Corn or flour tortillas
For the Slaw
- 1 piece avocado, diced
- 1 cup cabbage, finely shredded (green or purple)
- 1/4 cup Greek yogurt or sour cream (use vegan yogurt for dairy-free)
- 1 tablespoon lime juice (fresh)
- to taste Fresh cilantro, chopped, for garnish
Instructions
Preparation
- Heat 1 tablespoon of oil in a skillet over medium heat until shimmering.
- Add the rinsed black beans, 1 teaspoon chili powder, 1 teaspoon cumin, and a pinch of salt and pepper. Stir and cook until heated through, about 4–6 minutes.
- In a medium bowl, combine the diced avocado, shredded cabbage, 1/4 cup Greek yogurt, 1 tablespoon lime juice, and a pinch of salt. Toss gently.
- Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or microwave covered for 20–30 seconds.
Assembly
- Assemble the tacos by spooning the spiced beans onto tortillas, topping with avocado slaw, and finishing with chopped cilantro.
- Serve immediately.
Notes
Store components separately; refrigerate bean mixture for 3-4 days. The slaw is best eaten same day but can last 24-48 hours if covered. Avoid freezing avocado slaw.