Name: Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta Recipe
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tbsp olive oil; 3 tbsp fresh lime juice; 1 tbsp Jalapeno; ½ tsp dijon mustard; ½ tsp honey; ¼ tsp ground coriander; 1 tsp black pepper; ⅛ tsp fine grain sea salt; For Spicy Black Beans:; 2 black beans; 1 small yellow or white onion; 1 tbsp olive oil; 1 tbsp ground cumin; ⅓ cup water; 1 tsp sea salt and black pepper; 8 corn tortillas; 6 cup baby arugula; 1 , avocado; ⅔ cup feta; quick-pickled radishes

vegetarian arugula and black bean tacos with pickled radish and feta recipe

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
⅛tspfine 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
⅓cupwater
1tspsea salt and black pepper
8corn tortillas
6cupbaby arugula
1,avocado
⅔cupfetacrumbled
quick-pickled radishes

Instructions

To make the dressing: In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.
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.
Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water.
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.
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.
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.
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.