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Easy Vegan Black Bean Tacos with Cilantro Lime Slaw

Three golden corn tortillas filled with seasoned black beans and topped high with fresh cilantro lime slaw.
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Prepare simple, flavorful vegan black bean tacos topped with a bright, fresh cilantro lime slaw.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 cup water or vegetable broth
  • Salt and pepper to taste
  • 12 small corn or flour tortillas
  • For the Slaw:
  • 3 cups shredded cabbage mix (or green cabbage)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon salt

Instructions

  1. Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the rinsed black beans, chili powder, cumin, and smoked paprika. Cook for 2 minutes, stirring occasionally.
  4. Add the water or vegetable broth. Use a fork or potato masher to lightly mash about half of the beans to create a thicker texture. Simmer for 5 minutes until the liquid reduces slightly. Season with salt and pepper. Keep warm.
  5. Prepare the slaw: In a medium bowl, combine the shredded cabbage and chopped cilantro.
  6. In a small bowl, whisk together the lime juice, 2 tablespoons of olive oil, maple syrup (if using), and salt until combined.
  7. Pour the dressing over the cabbage mixture. Toss well to coat. Let the slaw sit for at least 5 minutes for the flavors to meld.
  8. Warm the tortillas according to package directions (you can heat them briefly in a dry skillet or microwave).
  9. Assemble the tacos: Spoon the black bean filling into each warm tortilla. Top generously with the cilantro lime slaw. Serve immediately.

Notes

  • For extra flavor in the filling, add a dash of hot sauce while simmering.
  • If you prefer a softer slaw, let it sit for 15 minutes before serving.
  • You can substitute canned corn for part of the black beans if desired.

Nutrition

Find it online: https://whiskdaily.com/vegan-easy-black-bean-tacos-cilantro-lime-slaw/