Black Bean Citrus Slaw Tacos


  • 2 (15-oz. each) cans black beans, drained or about 2 cups cooked black beans (I used 2 cans of black beans)
  • 1 tbsp. coconut oil
  • 3 tbsp. lime juice, divided
  • 1 tsp. apple cider vinegar
  • 1 tsp. soy sauce (I used reduced-sodium soy sauce)
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 3 cups broccoli slaw (store-bough or make your own blend with shredded broccoli, carrots and red cabbage)
  • 1 tbsp. olive oil (I used extra-virgin olive oil)
  • 1/2 tsp. salt
  • Warmed tortillas for serving (I used corn tortillas)
  • Pepitas, for garnish
  • Fresh chopped cilantro, for garnish


  1. Place the beans, coconut oil, 1 tablespoon of lime juice, vinegar, soy sauce, cumin, salt, garlic powder, smoked paprika and chili powder in a medium-sized cast-iron pan or saucepan, stirring to combine. Simmer the bean mixture over medium-low heat for 10 to 15 minutes.
  2. While the beans simmer, take a mixing bowl out and add to it the broccoli slaw with the remaining two tablespoons of lime juice, olive oil, and salt, tossing to combine.
  3. Divide the beans evenly among the tortillas, topping it with the broccoli slaw, pepitas and cilantro. Eat right away.

This was a tasty taco ! The crunch from the slaw and pepitas were a nice contrast to the soft black beans. It was just a little dry but adding on some taco sauce (I used Taco Bell sauce) took care of that problem and added flavor !

This recipe came from The Ultimate Vegan Cookbook.

We weren’t paid in any form to promote Taco Bell or The Ultimate Vegan Cookbook.

Take care everybody !

5 thoughts on “Black Bean Citrus Slaw Tacos

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