Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · ·

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 drafted and published.

Soft corn tortillas filled with creamy avocado, black beans, and a tangy, crunchy cilantro lime slaw for a fresh taco experience. This Mexican-inspired taco and burrito recipe (gluten free, vegetarian), ready in about 20 minutes, pairs corn tortillas, black beans, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 5 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, combine 2 cups shredded red cabbage, 1 shredded medium carrot, 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp mayonnaise, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to create the cilantro lime slaw, then refrigerate until ready to serve.
  2. Step 2: Heat 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until warm and pliable.
  3. Step 3: In a separate bowl, mash 1 large diced avocado lightly with a fork and stir in 1 can (15 oz) drained and rinsed black beans.
  4. Step 4: To assemble, spread a spoonful of the avocado and black bean mixture onto each warm tortilla, then top with a generous scoop of the cilantro lime slaw and drizzle 1 tbsp olive oil over all. Serve immediately.

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