Harissa-Spiced Black Bean Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with smoky harissa-seasoned black beans and topped with a crisp, tangy cilantro lime slaw. This mexican-inspired tacos & burritos (vegetarian, gluten free) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, harissa paste, small corn tortillas 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

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Instructions

  1. Step 1: In a medium skillet over medium heat, combine 1 can (15 oz) drained and rinsed black beans with 2 tbsp harissa paste, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5-7 minutes, stirring occasionally, until beans are heated through and fragrant.
  2. Step 2: In a bowl, toss 2 cups shredded red cabbage, 1 julienned medium carrot, 1/2 cup chopped cilantro, 2 tbsp lime juice, and 1 tbsp olive oil until the slaw is well coated and slightly softened.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  4. Step 4: Assemble tacos by spooning the harissa black beans onto each tortilla, topping with a generous handful of cilantro lime slaw, slices of 1 medium avocado, and a drizzle of 1/4 cup sour cream if using.

Frequently asked questions

How long does Harissa-Spiced 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 Harissa-Spiced 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 harissa paste from drying out.

Can I substitute ingredients in Harissa-Spiced 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 Harissa-Spiced 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 Harissa-Spiced Black Bean Tacos with Cilantro Lime Slaw vegetarian?

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

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