Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon chopped jalapeño (about 1 medium jalapeño), membranes and seeds removed
• ½ teaspoon Dijon mustard
• ½ teaspoon honey (or agave nectar)
• ¼ teaspoon ground coriander
• Freshly ground black pepper
• ⅛ teaspoon fine grain sea salt
• 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
• 1 medium yellow or white onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• ⅓ cup water
• Sea salt and black pepper, to taste
• 8 corn tortillas
• 4 to 6 cups baby arugula
• 1 avocado, pitted and sliced into thin strips
• ⅔ cup crumbled feta
• or chopped fresh radishes
• Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →