Description
Healthy and delicious chickpea and black bean tacos topped with a zesty avocado lime slaw.
Ingredients
Scale
- 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
Instructions
- Sauté the beans: In a large skillet, heat the olive oil over medium heat. Add the drained chickpeas and black beans, followed by the cumin, paprika, garlic powder, and a pinch of salt. Cook for about 5–7 minutes, stirring occasionally, until the mixture is heated through and starts to crisp up a bit.
- Prepare the slaw: While the beans are cooking, grab a medium bowl and combine the mashed avocado, shredded cabbage, chopped cilantro, lime juice, a drizzle of olive oil, and a dash of salt. Mix well until everything is nicely coated.
- Warm the tortillas: Take the corn tortillas and warm them in a dry skillet or microwave for about 30 seconds. This makes them soft and pliable.
- Assemble the tacos: Spoon the warm chickpea and black bean mixture onto each tortilla, then top generously with the creamy avocado lime slaw.
- Serve immediately for the best texture and flavor.
Notes
Feel free to substitute the corn tortillas with lettuce wraps for a lower-carb option or use whole wheat tortillas for extra fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg