Spicy Black Bean Tacos
These spicy black bean tacos are a quick, filling meal with bold flavors, topped with a creamy avocado slaw. Perfect for weeknights or meal-prep.
Ingredients
For the seasoned black beans
- 1 can black beans, drained and rinsed (15 oz)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin Bloom spices before adding beans
- 1 teaspoon chili powder Bloom spices before adding beans
- Salt and pepper to taste
For the creamy avocado slaw
- 1 cup shredded cabbage (green or purple) Salting and resting enhances texture
- 1 avocado pitted and sliced Toss with lime juice to slow browning
- 1/4 cup Greek yogurt or sour cream Greek yogurt for tang, sour cream for richness
- 1 tablespoon lime juice Fresh is best
For assembling the tacos
- 8 small corn tortillas Can substitute with small flour tortillas
- Fresh cilantro for garnish
Instructions
Prepare the beans
- In a medium bowl, toss drained black beans with cumin, chili powder, olive oil, and salt and pepper. Let them sit for a minute to hydrate spices.
Make the slaw
- In another bowl, combine Greek yogurt (or sour cream), lime juice, sliced avocado, and shredded cabbage. Gently toss to coat, avoiding over-mashing the avocado.
Warm the tortillas
- Heat a dry skillet over medium. Warm tortillas for 20–30 seconds per side until pliable and slightly charred. Keep them wrapped in a clean towel to stay warm.
Assemble the tacos
- Spoon seasoned beans onto each tortilla. Top with a generous scoop of creamy avocado slaw.
Finish and serve
- Garnish tacos with fresh cilantro and an extra squeeze of lime, if desired.
Notes
Tacos are best enjoyed right after assembly. Store beans and slaw separately for up to 3-4 days in the refrigerator. For vegan options, use dairy-free yogurt.