A fast and simple recipe for flavorful vegan black bean tacos topped with a bright, fresh cilantro lime slaw.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mexican
Diet:Vegan
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
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic, chili powder, and cumin to the skillet. Cook for 1 minute until fragrant.
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.
While the beans cook, prepare the slaw. In a medium bowl, combine the shredded cabbage and chopped cilantro.
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.
Warm the tortillas according to package directions (in a dry skillet or microwave).
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.