Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta Recipe

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Everett November 8, 2020

How To Make Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta

This vegetarian taco recipe will be a great addition to dinner parties and gatherings. It’s highly flavorful and we guarantee that it’s going to be a hit.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 3tbspolive oil
  • 3tbspfresh lime juice
  • 1tbspjalapeñochopped, (about 1 medium jalapeño), membranes and seeds removed
  • ½tspDijon mustard
  • ½tsphoney
  • ¼tspground coriander
  • 1tspblack pepperfreshly ground
  • tspfine grain sea salt

For Spicy Black Beans:

  • 2black beansrinsed and drained (or 4 cups cooked black beans)
  • 1smallyellow or white onionchopped
  • 1tbspolive oil
  • 1tbspground cumin
  • cupwater
  • 1tspsea salt and black pepper
  • 8corn tortillas
  • 6cupbaby arugula
  • 1,avocado
  • cupfetacrumbled
  • quick-pickled radishes

Instructions

  1. To make the dressing: In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.

  2. Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.

  3. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water.

  4. Stir, cover, and reduce heat to a simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season with salt and pepper, and cover until ready to serve.

  5. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range.

  6. Put it all together: Just before serving, toss the arugula with enough dressing to lightly coat the leaves. Spread black beans down the middle of each tortilla.

  7. Top with sliced avocado, pickled radishes, a small handful of dressed arugula, and a sprinkle of crumbled feta. Finish with a couple of dashes of freshly ground black pepper, red pepper flakes, and hot sauce.

Nutrition

  • Calories: 402.19kcal
  • Fat: 28.09g
  • Saturated Fat: 6.96g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 16.52g
  • Polyunsaturated Fat: 3.28g
  • Carbohydrates: 33.69g
  • Fiber: 7.84g
  • Sugar: 4.42g
  • Protein: 8.46g
  • Cholesterol: 22.25mg
  • Sodium: 507.02mg
  • Calcium: 216.66mg
  • Potassium: 502.93mg
  • Iron: 2.53mg
  • Vitamin A: 50.00µg
  • Vitamin C: 14.45mg
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