Citrus-Infused Avocado and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright and fresh tacos filled with creamy avocado and seasoned black beans, topped with a crunchy cilantro lime slaw for a refreshing bite. This Mexican-inspired taco and burrito recipe (vegetarian), ready in about 20 minutes, pairs corn tortillas, canned black beans, drained and rinsed, avocados for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 5 min Serves 4 Mexican cuisine 350 cal/serving

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Ingredients

8 small corn tortillas
1 can (15 oz) canned black beans, drained and rinsed
2 medium, sliced avocados
3 tbsp, divided lime juice
1 tsp ground cumin
1/2 tsp garlic powder
2 cups, shredded red cabbage
1 medium, shredded carrot
1/4 cup, chopped fresh cilantro leaves
1/3 cup mayonnaise
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

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Instructions

Step 1: In a medium bowl, combine 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tbsp lime juice, and 1 tbsp olive oil. Stir gently and set aside to marinate while preparing slaw.
Step 2: In a separate bowl, mix 2 cups shredded red cabbage, 1 medium shredded carrot, 1/4 cup chopped fresh cilantro leaves, 1/3 cup mayonnaise, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper until well combined to create the cilantro lime slaw.
Step 3: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
Step 4: To assemble, divide the black bean mixture evenly among the tortillas, top each with sliced pieces from 2 medium avocados, and then add a generous scoop of the cilantro lime slaw.
Step 5: Serve immediately with extra lime wedges if desired.