Whipped Avocado and Black Bean Tacos with Cilantro Lime Slaw

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

Soft corn tortillas filled with creamy whipped avocado, seasoned black beans, and a refreshing cilantro lime cabbage slaw for a vibrant Mexican-inspired taco night. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs medium ripe avocados, ground cumin, smoked paprika 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: 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, mash 2 ripe avocados with 2 tbsp fresh lime juice and 1/4 tsp salt until smooth and creamy using a fork or hand mixer.
  2. Step 2: In a small skillet over medium heat, warm 1 1/2 cups drained black beans with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 3/4 tsp salt. Cook for 4-5 minutes until heated through and fragrant.
  3. Step 3: In a separate bowl, combine 2 cups finely shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 2 tbsp olive oil, 1 tsp honey, 2 tbsp fresh lime juice, and 1 small minced jalapeño. Toss well to create a tangy slaw.
  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 tacos by spreading about 2 tbsp whipped avocado on each tortilla, topping with 1/4 cup seasoned black beans, and finishing with a generous spoonful of cilantro lime slaw.

Frequently asked questions

How long does Whipped Avocado and Black Bean Tacos with Cilantro Lime Slaw take to make?

Total time is about 30 minutes (20 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 Whipped 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 medium ripe avocados from drying out.

Can I substitute ingredients in Whipped 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 Whipped 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 Whipped 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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