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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas stuffed with mashed avocado and spiced black beans topped with a tangy cilantro lime slaw. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs small corn tortillas, large ripe avocado, drained and rinsed 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Half-and-Half Avocado and Black Bean Tacos with Cilantro Lime 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 Half-and-Half 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 Half-and-Half 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 Half-and-Half 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 Half-and-Half Avocado and Black Bean Tacos with Cilantro Lime Slaw vegetarian?

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

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