Chili-Lime Black Bean Tacos with Cilantro Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty black bean tacos seasoned with chili and lime, topped with a crisp cilantro slaw for a vibrant vegetarian meal. This Mexican-inspired taco and burrito recipe (vegetarian, gluten free), ready in about 25 minutes, pairs corn tortillas, canned black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground chili powder, and 1/2 tsp ground cumin. Cook for 5 minutes, stirring occasionally until beans are heated through and fragrant.
  2. Step 2: Stir in 2 tbsp lime juice and season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.
  3. Step 3: In a bowl, combine 2 cups finely shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup finely diced red onion, and 1/3 cup Greek yogurt. Toss until the slaw is evenly coated and creamy.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave for 30 seconds until pliable.
  5. Step 5: Assemble tacos by spooning the chili-lime black beans evenly onto each tortilla, then topping with a generous amount of cilantro slaw. Serve immediately for a fresh and satisfying vegetarian taco.

Frequently asked questions

How long does Chili-Lime Black Bean Tacos with Cilantro Slaw take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chili-Lime Black Bean Tacos with Cilantro Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn tortillas from drying out.

Can I substitute ingredients in Chili-Lime Black Bean Tacos with Cilantro Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chili-Lime Black Bean Tacos with Cilantro Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chili-Lime Black Bean Tacos with Cilantro Slaw vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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