Black Bean Tacos with Citrus Slaw

Name: Black Bean Tacos with Citrus Slaw
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.5 yellow onion (chopped); 2 clove garlic (minced); 1 can black beans (rinsed and drained); 1 teaspoon chili powder; 0.5 teaspoon ground cumin; 0.25 teaspoon dried oregano; 0.5 cup vegetable broth; 0.25 teaspoon salt; 0.25 teaspoon black pepper; 2 cup green cabbage (shredded); 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice; 1 avocado (sliced); 8 corn tortillas; 4 lime wedges (for serving)

These vibrant vegan tacos feature seasoned black beans, crunchy cabbage slaw, and creamy avocado, all packed into warm tortillas for a satisfying and easy weeknight meal.

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $1.16/serving

Dietary

Dairy-Free
Egg-Free
Gluten-Free
High-Fiber
Low-Sugar
Nut-Free
Pescatarian
Vegan
Vegetarian

Ingredients

1 tablespoon olive oil
0.5 yellow onion (chopped)
2 clove garlic (minced)
1 can black beans (rinsed and drained)
1 teaspoon chili powder
0.5 teaspoon ground cumin
0.25 teaspoon dried oregano
0.5 cup vegetable broth
0.25 teaspoon salt
0.25 teaspoon black pepper
2 cup green cabbage (shredded)
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice
1 avocado (sliced)
8 corn tortillas
4 lime wedges (for serving)

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 chopped yellow onion and cook until softened, about 3 minutes. Stir in 2 minced garlic cloves and cook for 1 minute more until fragrant. Ensure not to burn the garlic.
Add 1 can of rinsed black beans, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano to the skillet. Pour in 1/2 cup vegetable broth, then season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5 minutes, mashing some of the beans with a fork for a creamier texture. Keep warm.
While the beans simmer, prepare the slaw. In a medium bowl, combine 2 cups shredded green cabbage and 1/4 cup chopped fresh cilantro. Drizzle with 2 tablespoons lime juice and toss to combine.
Warm 8 corn tortillas according to package directions (microwave for 30 seconds or quickly heat in a dry skillet for 15 seconds per side).
Fill each warm tortilla with a generous spoonful of the seasoned black beans, top with a spoonful of citrus slaw, and garnish with sliced avocado. Serve immediately, with optional lime wedges on the side.

Notes

Leftover seasoned black beans and slaw can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat beans gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 300
Protein: 14.5 g
Carbohydrates: 48 g
Fat: 8.5 g
Fiber: 12 g
Sodium: 350 mg
Saturated Fat: 1 g
Sugar: 3 g