Spicy Avocado and Black Bean Tacos with Cilantro Lime Slaw

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

Soft corn tortillas filled with smoky black beans and avocado slices, topped with a crunchy cilantro lime slaw for fresh, vibrant taco night flavors. This mexican-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs corn tortillas, black beans, 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: 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 bowl, whisk together 3 tbsp fresh lime juice, 2 tbsp mayonnaise, 1 tbsp olive oil, 1 tsp ground chipotle chili powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/4 tsp black pepper until smooth.
  2. Step 2: Add 2 cups shredded red cabbage and 1/2 cup chopped fresh cilantro to the bowl with dressing. Toss thoroughly to coat the cabbage evenly, creating the slaw. Set aside to marinate while preparing the rest.
  3. Step 3: Heat a nonstick skillet over medium heat and warm 8 small corn tortillas for about 30 seconds per side until pliable and slightly toasted.
  4. Step 4: In the same skillet, add 1 can drained and rinsed black beans. Cook over medium heat for 3-4 minutes, stirring occasionally until beans are heated through and slightly softened.
  5. Step 5: To assemble, place 2-3 tbsp of black beans onto each warm tortilla. Top with 3-4 slices of avocado and a generous scoop of the cilantro lime slaw.
  6. Step 6: Serve immediately for a fresh, spicy taco experience with contrasting textures and bright flavors.

Frequently asked questions

How long does Spicy 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 Spicy 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 corn tortillas from drying out.

Can I substitute ingredients in Spicy 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 Spicy 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 Spicy 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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