30-minute Black Bean Fajita Tacos w/ Cabbage Slaw

Whenever someone asks me what my favorite type of meal to cook is my answer is always tacos. Why? Because the combinations are endless, they are so easy, and always end up tasting absolutely delicious! 

I already have a taco recipe on my blog w/ lentil meat, cashew sour cream, and a cilantro green sauce. So, if you haven’t already checked that out I encourage you to because it is definitely a hit! 

These tacos take 30-minutes OR less and require easy readily available ingredients. The combination of the acidity from the slaw, the heartiness from the beans, and sauteed fajita veggies make for a mouthwatering delectable taco. 

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I usually make my own tortillas when it comes to making tacos, so if you want to do so go ahead! They are super easy to make just require some extra time. 

Feel free to get creative with this recipe. Add in/swap out some different veggies for the fajita vegetables, dress up the taco with homemade salsa, or make your own vegan sour cream! You could even add in some mexican-spiced or cilantro lime rice!

Options are endless when it comes to homemade tacos…

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Black Bean Fajita Tacos w/ Cabbage Slaw


By: Taavi Elizabeth     Makes: 10-12 tacos 

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Ingredients 
Cabbage slaw
  • 2 carrots, shredded 
  • 1 1/5 cups thinly sliced red cabbage 
  • 1/4 cup vegan mayo 
  • 1 tsp maple syrup 
  • Juice from 1/2 lime 
  • 1 tsp stone ground mustard 
  • 2 tbsp chopped parsley 
Black beans 
  • 1 15 oz. can black beans 
  • 1 tbsp vegetable broth 
  • 1 tbsp tomato paste 
  • 1/2 tsp ground cumin 
  • 1/2 tsp ground garlic + onion powder 
  • 1/4 tsp paprika 
Sauteed veggies 
  • 1 tsp oil 
  • 1 sliced red bell pepper 
  • 1/2 sliced red onion 
  • 1 garlic clove, roughly chopped 
Optional add-ons: 
  • Avocado 
  • Fresh cilantro 
  • Red pepper flakes 
Directions
  1. In a small bowl, whisk together vegan mayo, maple syrup, lime, mustard, and parsley until smooth. Add in sliced cabbage and carrot into a large mixing bowl. Pour in dressing and toss to combine. Refrigerate while preparing rest of ingredients. 
  2. Rinse and drain black beans. Add into a saucepan along with vegetable broth, tomato paste, and spices. You may also add a pinch of salt and pepper if preferred.  Cook over medium-low until beans are heated through. Keep at very low heat while preparing the rest. 
  3. In a large skillet, heat oil over medium heat. Add garlic and saute for just a few seconds to get the oil infused. Add onions and bell peppers. Saute for 4-5 min. or until onions are translucent, soft, and slightly golden brown. 
  4. Heat corn tortillas either over an exposed gas range, or in a bit of oil in a skillet. 
  5. Assemble: In a tortilla, add a few spoonfuls of black beans, sauteed veggies, and cabbage slaw. Top with a dollop of mashed avocado (or gauc), fresh cilantro, and a dash of red pepper flakes. Enjoy! 

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