How long does it take to make Cilantro Microgreen and Black Bean Tacos?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 28, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. These hearty tacos are filled with spiced black beans and topped with fresh cilantro microgreens for a delicious, plant-based meal.
This recipe takes approximately 25 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 can (15 oz) black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon chili powder
4 small corn tortillas
1 cup cilantro microgreens
1/2 cup diced tomatoes
1 avocado, sliced
Lime wedges for serving
In a saucepan over medium heat, combine black beans, cumin, and chili powder, cooking until warmed through.
While the beans are heating, warm the corn tortillas in a separate skillet or microwave.
Assemble the tacos by placing a spoonful of the black bean mixture on each tortilla, then top with cilantro microgreens, diced tomatoes, and avocado slices.
Serve with lime wedges on the side for an extra zest.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017