Half-and-Half Avocado and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

Soft corn tortillas stuffed with mashed avocado and spiced black beans topped with a tangy cilantro lime slaw. This Mexican recipe (vegetarian), ready in about 25 minutes, pairs corn tortillas, ripe avocado, canned black beans 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.

Ingredients

• 8 small corn tortillas
• 1 large ripe avocado
• 1 cup, drained and rinsed canned black beans
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 3/4 tsp, divided salt
• 2 cups, finely shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/4 small, finely diced red onion
• 1 small, deseeded and minced (optional) jalapeño

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Instructions

1. Step 1: In a small skillet over medium heat, warm 1 cup drained black beans with 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 1/4 tsp garlic powder, and 1/2 tsp salt for 5 minutes until heated through and fragrant.
2. Step 2: While beans warm, mash 1 large ripe avocado in a bowl with 1/4 tsp salt and 1 tbsp lime juice until smooth but slightly chunky.
3. Step 3: In a separate bowl, toss 2 cups finely shredded green cabbage, 1/4 cup chopped fresh cilantro, 1/4 small finely diced red onion, 1 minced jalapeño (if using), 1 tbsp olive oil, 1 tbsp lime juice, and 1/4 tsp salt until the slaw is evenly coated and vibrant.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble the tacos by spreading about 2 tbsp mashed avocado on each tortilla, topping with 2 tbsp spiced black beans, and finishing with a generous spoonful of cilantro lime slaw.
6. Step 6: Serve immediately with extra lime wedges if desired.