Description
A quick and nutritious weeknight meal featuring hearty chickpeas and black beans topped with a creamy 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
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the chickpeas, black beans, cumin, paprika, garlic powder, and salt. Stir frequently and cook for about 5–7 minutes until heated through and slightly crispy.
- Combine the mashed avocado, shredded cabbage, chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Mix until evenly coated to create the slaw.
- Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
- 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 the delightful textures and flavors.
Notes
Ensure avocados are ripe for maximum creaminess and rinse beans to reduce excess sodium.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg