why make this recipe
Chickpea and Black Bean Tacos with Avocado Lime Slaw are a delicious and nutritious meal. They are packed with plant-based protein, fiber, and healthy fats. This recipe is also colorful and satisfying, making it a perfect choice for lunch or dinner. Plus, it’s easy to make and great for both vegetarians and meat lovers!
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
- 1/2 tsp onion powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 ripe avocado, mashed
- 2 tbsp lime juice
- 1 cup shredded cabbage
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- Salt to taste
Directions
- In a large skillet, heat olive oil over medium heat.
- Add chickpeas, black beans, cumin, paprika, garlic powder, onion powder, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.
- In a medium bowl, combine mashed avocado, lime juice, shredded cabbage, cilantro, red onion, 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 with extra lime wedges, hot sauce, or your favorite salsa for added flavor. They make a great main dish or can be served alongside rice or a fresh salad for a complete meal.
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 refrigerator for up to 3 days. The avocado lime slaw is best eaten fresh, but you can keep it for a day in the fridge. Rewarm the tacos gently before serving.
tips to make Chickpea and Black Bean Tacos with Avocado Lime Slaw
- Make sure to rinse the canned beans and chickpeas well to reduce sodium content.
- For extra crunch, add toppings like sliced radishes or diced tomatoes.
- You can substitute the chickpeas and black beans with any beans you prefer.
- If you like it spicy, consider adding diced jalapeños to the tacos.
variation
You can easily swap the corn tortillas for flour tortillas or even lettuce wraps for a low-carb option. Additionally, you can add roasted vegetables, like peppers and zucchini, for more flavor and nutrition.
FAQs
1. Can I use dried beans instead of canned beans?
Yes, you can use dried beans. Just be sure to soak and cook them ahead of time.
2. Can I make the slaw ahead of time?
Yes, you can prepare the slaw a few hours in advance, but it’s best to add the avocado just before serving to prevent browning.
3. Are these tacos gluten-free?
Yes, as long as you use corn tortillas, these tacos are naturally gluten-free. Always check the labels to ensure they are certified gluten-free.