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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with creamy avocado, black beans, and a tangy, crunchy cilantro lime slaw for a fresh taco experience. This mexican-inspired tacos & burritos (gluten free, vegetarian) ready in about 20 minutes pairs small corn tortillas, (15 oz), drained and rinsed black beans, large, diced 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 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 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 20 minutes (15 min prep + 5 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 Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime 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 small corn tortillas from drying out.

Can I substitute ingredients in Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime 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 Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime 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 Gluten-Free Avocado and Black Bean Tacos with Cilantro Lime Slaw gluten free?

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

Related recipes