why make this recipe
Chickpea and Black Bean Tacos with Avocado Lime Slaw are not only delicious but also healthy and easy to prepare. These tacos are packed with plant-based protein and fresh vegetables. They are perfect for a quick weeknight meal or a fun weekend gathering. Plus, the avocado lime slaw adds a zesty crunch that really elevates the dish.
how to make Chickpea and Black Bean Tacos with Avocado Lime Slaw
Ingredients :
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt to taste
- 8 small corn tortillas
- 1 ripe avocado, mashed
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
Directions :
- In a large skillet, heat olive oil over medium heat.
- Add chickpeas, black beans, cumin, paprika, garlic powder, and salt.
- Cook for 5–7 minutes, stirring occasionally, until heated through and slightly crispy.
- In a medium bowl, combine mashed avocado, shredded cabbage, cilantro, lime juice, and salt. Mix well until the slaw is evenly coated.
- Warm the corn tortillas in a dry skillet or microwave for about 30 seconds.
- Assemble the tacos by spooning the chickpea and black bean mixture onto each tortilla, then topping with the avocado lime slaw.
- Serve immediately and enjoy.
how to serve Chickpea and Black Bean Tacos with Avocado Lime Slaw
Serve these tacos fresh with a side of lime wedges for an extra burst of flavor. You can also pair them with a simple tomato salsa or some hot sauce if you like a bit of spice.
how to store Chickpea and Black Bean Tacos with Avocado Lime Slaw
If you have leftovers, store the chickpea and black bean mixture in an airtight container in the fridge for up to 3 days. However, the slaw is best served fresh. If you want to save the slaw, keep it separate from the taco filling.
tips to make Chickpea and Black Bean Tacos with Avocado Lime Slaw
- For added flavor, consider adding diced onions or bell peppers to the skillet when cooking the beans and chickpeas.
- You can also use flour tortillas if you prefer, but corn tortillas are gluten-free.
- Feel free to adjust the spices according to your taste. Add more cumin or paprika for extra warmth.
variation
Try adding grilled vegetables or diced tomatoes for extra nutrients and flavor. You can also replace the avocado with a store-bought guacamole if you’re short on time.
FAQs
Can I make these tacos ahead of time?
Yes, you can prepare the chickpea and black bean filling ahead of time and reheat it when ready to serve.
What can I use instead of chickpeas?
You can substitute chickpeas with lentils or even finely chopped mushrooms for a different texture.
Are these tacos vegan?
Yes, these tacos are completely vegan and vegetarian-friendly, making them suitable for a wide range of diets.
Chickpea and Black Bean Tacos with Avocado Lime Slaw
Ingredients
For the taco filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil For cooking the filling
- 1 tsp cumin For seasoning
- 1 tsp paprika For seasoning
- 1/2 tsp garlic powder For seasoning
- to taste salt Salt For seasoning
For assembly
- 8 small corn tortillas
- 1 ripe avocado, mashed
- 2 cups shredded cabbage
- 1/4 cup chopped cilantro
- 2 tbsp lime juice For slaw dressing
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat.
- Add chickpeas, black beans, cumin, paprika, garlic powder, and salt.
- Cook for 5–7 minutes, stirring occasionally, until heated through and slightly crispy.
Make the Slaw
- In a medium bowl, combine mashed avocado, shredded cabbage, cilantro, lime juice, and salt.
- Mix well until the slaw is evenly coated.
Assemble the Tacos
- Warm the corn tortillas in a dry skillet or microwave for about 30 seconds.
- Assemble the tacos by spooning the chickpea and black bean mixture onto each tortilla, then topping with the avocado lime slaw.
Serving
- Serve immediately and enjoy with a side of lime wedges, tomato salsa, or hot sauce.