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Easy Vegan Black Bean Tacos with Cilantro Lime Slaw

Two Vegan Easy Black Bean Tacos filled with seasoned black beans and topped with bright cilantro lime slaw.

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A fast and simple recipe for flavorful vegan black bean tacos topped with a bright, fresh cilantro lime slaw.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 8 small corn or flour tortillas
  • For the Slaw:
  • 2 cups shredded cabbage (green or mix)
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1 tablespoon olive oil
  • Pinch of salt

Instructions

  1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans and water. Bring to a simmer. Cook for 5 minutes, stirring occasionally, until the liquid reduces slightly. Mash about half the beans with a fork for a creamier texture. Season with salt.
  4. While the beans cook, prepare the slaw. In a medium bowl, combine the shredded cabbage and chopped cilantro.
  5. In a small bowl, whisk together the lime juice, 1 tablespoon of olive oil, and a pinch of salt. Pour the dressing over the cabbage mixture and toss to coat evenly.
  6. Warm the tortillas according to package directions (in a dry skillet or microwave).
  7. Fill each warm tortilla with the black bean mixture and top generously with the cilantro lime slaw. Serve immediately.

Notes

  • For extra flavor in the filling, add 1/4 teaspoon of smoked paprika along with the other spices.
  • If you prefer a softer slaw, let the dressed cabbage sit for 10 minutes before serving.
  • You can use canned, pre-shredded coleslaw mix to save prep time.

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