Spiced Cassava and Black Bean Tacos with Cilantro Lime Slaw

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

Soft tacos filled with roasted spiced cassava and black beans, topped with a crunchy cilantro lime slaw for a fresh and satisfying vegetarian street food experience. This mexican-inspired vegetarian (vegetarian) ready in about 45 minutes pairs cassava (yuca), peeled and diced, olive oil, chili powder 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: 20 min Cook: 25 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups peeled and diced cassava with 2 tbsp olive oil, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a single layer on a baking sheet.
  2. Step 2: Roast cassava for 25 minutes, flipping halfway, until golden and tender.
  3. Step 3: In a bowl, combine 2 cups shredded green cabbage, 1 grated carrot, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup Greek yogurt (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Toss to create cilantro lime slaw.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable.
  5. Step 5: To assemble tacos, layer roasted cassava and 1 can drained black beans evenly among tortillas, then top with a generous scoop of cilantro lime slaw.
  6. Step 6: Serve immediately with extra lime wedges if desired.

Equipment for this recipe

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Frequently asked questions

How long does Spiced Cassava and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 45 minutes (20 min prep + 25 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 Spiced Cassava 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 olive oil from drying out.

Can I substitute ingredients in Spiced Cassava 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 Spiced Cassava 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 Spiced Cassava 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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