Name: Chickpea and Black Bean Tacos with Avocado Lime Slaw
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 can (15 oz) black beans, drained and rinsed; 1 tbsp olive oil; 1 tsp cumin; 1 tsp paprika; 1/2 tsp garlic powder; Salt to taste; 8 small corn tortillas; 1 ripe avocado, mashed; 2 cups shredded cabbage; 1/4 cup chopped cilantro; 2 tbsp lime juice

Why Make This Recipe

Chickpea and Black Bean Tacos with Avocado Lime Slaw are a delicious and nutritious option for any meal. This recipe is not only easy to prepare but also packed with protein and flavor. The combination of chickpeas and black beans creates a filling base, while the creamy avocado slaw adds a fresh and zesty touch. Plus, it’s vegan-friendly, making it suitable for a variety of diets.

How to Make Chickpea and Black Bean Tacos with Avocado Lime Slaw

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1/2 tsp garlic powder
Salt to taste
8 small corn tortillas
1 ripe avocado, mashed
2 cups shredded cabbage
1/4 cup chopped cilantro
2 tbsp lime juice

Directions

In a large skillet, heat olive oil over medium heat.
Add chickpeas, black beans, cumin, paprika, garlic powder, and salt.
Cook for 5–7 minutes, stirring occasionally, until heated through and slightly crispy.
In a medium bowl, combine mashed avocado, shredded cabbage, cilantro, lime juice, olive oil, and salt. Mix well until the slaw is evenly coated.
Warm the corn tortillas in a dry skillet or microwave for about 30 seconds.
Assemble the tacos by spooning the chickpea and black bean mixture onto each tortilla, then topping with the avocado lime slaw.
Serve immediately and enjoy.

How to Serve Chickpea and Black Bean Tacos with Avocado Lime Slaw

Serve these tacos warm with your favorite toppings. You can add extra lime wedges, hot sauce, or even some diced tomatoes for an extra kick. Enjoy them as a quick lunch, dinner, or even a snack.

How to Store Chickpea and Black Bean Tacos with Avocado Lime Slaw

Leftover chickpea and black bean mixture can be stored in an airtight container in the refrigerator for up to 3 days. However, it’s best to keep the slaw separate since the cabbage may get soggy. Reheat the bean mixture before serving again.

Tips to Make Chickpea and Black Bean Tacos with Avocado Lime Slaw

For added crunch, you can mix in some diced bell peppers or radishes into the slaw.
If you prefer a spicier flavor, add some chopped jalapeños or a dash of cayenne pepper to the bean mixture.
Use gluten-free tortillas for a gluten-sensitive option.

Variation

You can switch up the beans by using pinto beans instead of black beans for a different flavor. Additionally, you can replace the corn tortillas with lettuce wraps for a low-carb option.

FAQs

Can I use canned beans?
Yes, canned beans are perfect for this recipe. Just make sure to drain and rinse them before using.

How can I make this recipe ahead of time?
You can prepare the chickpea and black bean mixture and the slaw in advance. Just store them separately in the refrigerator until you’re ready to serve.

Can I freeze the chickpea and black bean mixture?
Yes, you can freeze the mixture for up to 3 months. Thaw it in the refrigerator before reheating.