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Chickpea Black Bean Tacos with Creamy Avocado Slaw

Delightful tacos filled with a savory mix of chickpeas, black beans, and topped with a creamy avocado slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Taco Filling
  • 1 can chickpeas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste Adjust seasoning as needed
  • pieces Corn tortillas As needed for serving
For the Creamy Avocado Slaw
  • 1 avocado, mashed Ripe avocado for best texture
  • 1 tablespoon lime juice
  • 1 cup cabbage, shredded
  • 1/4 cup cilantro, chopped Can be substituted with parsley

Method
 

Preparation
  1. In a mixing bowl, combine the rinsed chickpeas, black beans, cumin, chili powder, salt, and pepper. Mix until all beans are well coated with the spices.
  2. Over medium heat, lightly sauté the bean mixture in a non-stick skillet for about 5-7 minutes, or until heated through, stirring occasionally.
  3. In a separate bowl, combine the mashed avocado, lime juice, shredded cabbage, and chopped cilantro. Mix well and season with salt to taste.
  4. In another skillet, warm the corn tortillas on low heat for about 30 seconds on each side.
  5. Place a generous spoonful of the bean mixture on each tortilla, and top with a scoop of creamy avocado slaw.
  6. Garnish with extra cilantro if desired and serve immediately.

Notes

Store leftovers in an airtight container for up to 3 days, keeping components separate to maintain best texture. Reheat filling on the stove, adding a splash of water if necessary.