Chickpea Black Bean Tacos (Printable)
Spiced chickpea and black bean tacos topped with creamy avocado slaw for a fresh, satisfying plant-based meal.
# What You'll Need:
→ Chickpea Black Bean Filling
01 - 1 tablespoon olive oil
02 - 1 small red onion, finely diced
03 - 2 garlic cloves, minced
04 - 1 (15 oz) can chickpeas, drained and rinsed
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - Juice of 1 lime
→ Creamy Avocado Slaw
13 - 2 cups shredded green cabbage
14 - 1 cup shredded red cabbage
15 - 1 large carrot, julienned or shredded
16 - 1 ripe avocado
17 - 3 tablespoons vegan mayonnaise
18 - 2 tablespoons lime juice
19 - 1 tablespoon chopped fresh cilantro
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon black pepper
→ For Serving
22 - 8 small corn or flour tortillas
23 - Fresh cilantro leaves
24 - Lime wedges
25 - Sliced jalapeños (optional)
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add diced red onion and sauté for 2 to 3 minutes until softened. Stir in minced garlic and cook for 30 seconds.
02 - Add chickpeas and black beans to the skillet. Use a potato masher or fork to lightly mash about half of the beans. Sprinkle with ground cumin, smoked paprika, chili powder, dried oregano, salt, and black pepper. Stir well and cook for 4 to 5 minutes, stirring occasionally, until heated through and aromatic. Remove from heat and add lime juice.
03 - Combine green cabbage, red cabbage, and carrot in a mixing bowl. In a separate bowl, mash avocado until smooth and blend with vegan mayonnaise, lime juice, chopped cilantro, salt, and black pepper. Pour the avocado mixture over the vegetables and toss to coat evenly.
04 - Heat tortillas in a dry skillet over medium heat for 20 to 30 seconds per side or wrap in foil and warm in a 350°F oven for 5 minutes.
05 - Fill each tortilla with a generous scoop of the chickpea-black bean mixture. Top with creamy avocado slaw and garnish with fresh cilantro leaves, lime wedges, and sliced jalapeños as desired.
# Expert Suggestions:
01 -
- You’ll never believe how much flavor you get from pantry staples with just a twist of spice and lime.
- The creamy avocado slaw adds that perfect crunch and coolness that balances every bite just right.
02 -
- If you over-mash the beans, the filling can turn too thick and lose texture—just mash about half for perfect balance.
- I used to skip warming the tortillas, but a quick toast makes them pliable and keeps them from falling apart later.
03 -
- Let the filling rest off-heat for a few minutes so the flavors meld; rushing it in my first attempt left things tasting flat.
- Mash avocado for the slaw just before mixing to keep it bright green—if left out, it can brown quickly.