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.
Equipment
- mixing bowl
- Non-stick skillet
- Separate bowl
- skillet
Ingredients
Taco Filling
- 1 can chickpeas rinsed and drained
- 1 can black beans rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
- Pepper to taste
- pieces Corn tortillas As needed for serving
Creamy Avocado Slaw
- 1 piece avocado mashed, ripe for best texture
- 1 tablespoon lime juice
- 1 cup cabbage shredded
- ¼ cup cilantro chopped, can be substituted with parsley
Instructions
Preparation
- 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.
- Over medium heat, lightly sauté the bean mixture in a non-stick skillet for about 5-7 minutes, or until heated through, stirring occasionally.
- In a separate bowl, combine the mashed avocado, lime juice, shredded cabbage, and chopped cilantro. Mix well and season with salt to taste.
- In another skillet, warm the corn tortillas on low heat for about 30 seconds on each side.
- Place a generous spoonful of the bean mixture on each tortilla, and top with a scoop of creamy avocado slaw.
- 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.
Nutrition
Serving: 1tacoCalories: 250kcal
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