Tacos are a beloved dish worldwide for their versatility and flavor. If you're vegetarian or just prefer a lighter version, these vegetarian tacos with arugula, black beans, pickled radish, and feta are a must-try. The combination of fresh, tangy and creamy flavors will make you want to have more.
The main ingredients in this recipe are easy to find in most supermarkets. You might not have pickled radishes in your pantry if you're not much of a pickler, but worry not! They're usually available in the Asian or pickles section of your local grocery store. Baby arugula could be substituted for spinach or any other kind of leafy green if you can't find it.
Ingredients for Vegetarian Tacos with Arugula, Black Beans, Pickled Radish, and Feta
Olive oil: Used for sautéing and dressing.
Lime juice: Adds a zesty flavor to the dressing.
Jalapeno: Spices up the dressing.
Dijon mustard: Enhances the tanginess of the dressing.
Honey: Balances the acidity in the dressing.
Ground coriander: Adds a warm, nutty depth to the dressing.
Black beans: A great source of plant-based protein.
Onion: Adds a nice sweetness when sautéed.
Ground cumin: Gives the beans an earthy flavor.
Corn tortillas: The base of any taco.
Baby arugula: Gives a peppery freshness.
Avocado: Adds a creamy element.
Feta: Gives a tangy counterbalance to the other ingredients.
Quick-pickled radishes: Provides a nice crunch and tang.
One reader, Blisse Mcconnell says:
These vegetarian tacos are a game-changer! The combination of arugula, black beans, pickled radish, and feta is a flavor explosion. The dressing ties everything together perfectly. It's a refreshing and satisfying meal that I can't get enough of. Highly recommend trying this recipe!
Techniques Required for Making Delicious Vegetarian Tacos
How to make the dressing: Combine all the listed dressing ingredients in a small bowl and whisk until emulsified.
How to cook the spicy black beans: 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.
How 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.
How to 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.
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.
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
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To make the dressing: In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.
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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.
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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.
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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.
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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
Technique Tip for Perfecting Your Vegetarian Taco Game
When preparing the black beans, it's crucial to mash up at least half of them after they've simmered. This will give your tacos a creamy texture that contrasts nicely with the crunch of the pickled radishes and the freshness of the arugula. Additionally, warming the corn tortillas before assembling the tacos makes them pliable and enhances their flavor. You can do this on a skillet or directly over a low flame if you have a gas range. Just be careful not to overheat them, as they can become too crispy and break when you fold them.
Time-Saving Tips for Preparing These Tasty Tacos
Prep ahead: Chop vegetables and make the dressing the day before to save time on the day of cooking.
Use canned beans: Opt for canned black beans instead of cooking them from scratch to cut down on prep time.
Multi-task: While the beans are simmering, prep the toppings and warm the tortillas to make the most of your time in the kitchen.
Organize ingredients: Arrange all the ingredients and tools needed for the recipe before starting to streamline the cooking process.
Efficient assembly: Set up a taco assembly line to quickly and efficiently fill and garnish each tortilla.
Substitute Ingredients For Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta Recipe
arugula - Substitute with baby spinach: Baby spinach has a similar mild and slightly peppery flavor to arugula, making it a suitable substitute in the tacos.
black beans - Substitute with pinto beans: Pinto beans have a creamy texture and mild flavor, making them a great alternative to black beans in this recipe.
pickled radish - Substitute with pickled red onion: Pickled red onions provide a tangy and crunchy element similar to pickled radishes, adding a burst of flavor to the tacos.
feta - Substitute with cotija cheese: Cotija cheese has a similar crumbly texture and salty flavor to feta, making it a suitable replacement in the vegetarian tacos.
Best Way to Present These Flavorful Vegetarian Tacos
Elevate the plating: Arrange the tacos on a large, elegant platter or individual serving plates. Ensure that each component is meticulously placed to create an appealing visual presentation.
Incorporate vibrant colors: Integrate colorful elements such as the bright green arugula, creamy avocado, and the pink hues of the pickled radishes to create a visually stunning dish that is as appealing to the eyes as it is to the palate.
Balance and symmetry: Pay attention to the balance and symmetry of the dish. Arrange the tacos in a way that showcases the fillings and toppings evenly, creating a sense of harmony on the plate.
Garnish with finesse: Add a final touch of finesse by garnishing the tacos with a sprinkle of freshly crumbled feta and a drizzle of the zesty dressing. This adds a layer of sophistication to the presentation.
Artful drizzling: Use the dressing to create artful drizzles around the plate, adding a touch of elegance and tying the elements of the dish together visually.
Use high-quality serveware: Opt for high-quality, artisanal serveware to present the tacos. This attention to detail will elevate the overall dining experience and showcase the dish in a professional manner.
Attention to detail: Pay attention to the finer details, such as wiping the edges of the plates for a clean presentation and ensuring that each taco is presented with precision and care.
Edible flowers as a finishing touch: Consider adding a few delicate, edible flowers as a finishing touch to add a touch of sophistication and elegance to the dish.
Essential Tools for Making Vegetarian Tacos with Arugula, Black Beans, Pickled Radish, and Feta
- Oven: You will need an oven to bake the tortillas and warm the ingredients.
- Large saucepan: This will be used to cook the black beans and onions.
- Skillet: A skillet will be used to warm the tortillas.
- Fork: You will use a fork to mash up the black beans.
- Small bowl: This will be used to mix the dressing for the tacos.
- Whisk: A whisk will be used to emulsify the dressing ingredients.
- Knife: You will need a knife to slice the avocado and pickled radishes.
- Cutting board: A cutting board will be used to prepare the avocado and pickled radishes.
- Measuring spoons: Measuring spoons will be used to accurately measure the ingredients for the dressing.
- Cast iron or non-stick skillet: This will be used to warm the tortillas.
- Gas range: If you have a gas range, you can warm the tortillas directly over a low flame.
- Serving platter: You will need a serving platter to arrange and serve the tacos.
How To Store and Freeze Leftover Vegetarian Taco Components
- Let the tacos cool completely before storing or freezing.
- To store in the fridge, place the taco components separately in airtight containers. The black beans, pickled radishes, and feta will keep well for up to 5 days. The arugula and avocado are best consumed within 2-3 days.
- To freeze, wrap the corn tortillas tightly in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months. The black beans can also be frozen in an airtight container for up to 3 months.
- When ready to eat, thaw the frozen components in the fridge overnight.
- Reheat the black beans in a saucepan over medium heat, stirring occasionally, until heated through.
- Warm the tortillas in a skillet or directly over a low flame on a gas range.
- Assemble the tacos with the fresh arugula, avocado, pickled radishes, and feta just before serving for the best texture and flavor.
How To Reheat Leftover Vegetarian Tacos
- To reheat leftover vegetarian tacos, start by preheating your oven to 350°F (175°C). This will ensure that the tacos are heated evenly throughout.
- Wrap the tacos loosely in aluminum foil, making sure not to wrap them too tightly as this can cause the tortillas to become soggy. The foil will help to retain moisture and prevent the tacos from drying out during the reheating process.
- Place the wrapped tacos on a baking sheet and put them in the preheated oven for about 10-15 minutes, or until they are heated through. The exact time will depend on the size and thickness of your tacos, so keep an eye on them to avoid overcooking.
- Alternatively, you can reheat the tacos in a skillet on the stovetop. Heat a small amount of olive oil in the skillet over medium heat, then add the tacos and cook for 2-3 minutes on each side, or until they are crispy and heated through.
- If you have leftover black beans, you can reheat them separately in a saucepan over low heat, stirring occasionally until they are warmed through. You can also add a splash of water or vegetable broth to help loosen them up if they have become too thick.
- For the arugula and pickled radishes, it's best to store them separately from the tacos and reheat them just before serving. You can quickly warm up the arugula in a skillet over low heat, or simply let it come to room temperature. The pickled radishes can be served cold or at room temperature.
- Once the tacos and toppings are heated through, assemble them as desired and top with crumbled feta cheese. Serve immediately and enjoy your delicious leftover vegetarian tacos!
Random Fact About Vegetarian Tacos
Arugula is also known as rocket or rucola.
Is Making These Vegetarian Tacos at Home Cost-Effective?
The cost-effectiveness of this vegetarian tacos with arugula, black beans, pickled radish, and feta recipe is quite favorable. With affordable ingredients like black beans, avocado, and corn tortillas, it offers a budget-friendly option for households. The use of arugula and pickled radishes adds a gourmet touch without breaking the bank. This recipe earns a solid 8/10 for its balance of cost and flavor. The approximate cost for a household of 4 people is around $20, making it a wallet-friendly choice for a satisfying and nutritious meal.
Are These Vegetarian Tacos Healthy or Unhealthy?
This vegetarian taco recipe has several healthy elements, such as:
- Arugula, a nutrient-dense leafy green rich in vitamins A, C, and K
- Black beans, an excellent source of plant-based protein and fiber
- Avocado, providing heart-healthy monounsaturated fats
- Radishes, offering a low-calorie crunch and vitamin C
However, there are a few aspects that could be improved:
- The recipe uses a significant amount of olive oil, which is high in calories
- Feta cheese adds saturated fat and sodium to the dish
- Corn tortillas, while gluten-free, are still processed and may have a high glycemic index
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of olive oil used in the dressing and for cooking the onions
- Opt for a lower-fat cheese, such as reduced-fat feta or a sprinkle of nutritional yeast
- Choose whole-grain or sprouted corn tortillas for added fiber and nutrients
- Include additional vegetables, such as bell peppers or tomatoes, to increase the nutrient density
- Experiment with different leafy greens, like spinach or kale, for variety
- Use a low-sodium vegetable broth instead of water when cooking the black beans to enhance flavor without adding excess salt
- Incorporate fresh herbs, like cilantro or oregano, to boost flavor and antioxidants
Editor's Thoughts on This Delightful Vegetarian Taco Recipe
This vegetarian taco recipe is a delightful combination of flavors and textures. The spicy black beans provide a hearty base, while the tangy pickled radishes and creamy feta add a burst of flavor. The arugula and avocado bring a fresh and vibrant element to the dish, and the homemade dressing ties everything together beautifully. The balance of heat, acidity, and creaminess makes this recipe a winner for both vegetarians and meat-eaters alike. It's a perfect option for a quick and satisfying weeknight meal or a fun and interactive dinner party.
Enhance Your Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta Recipe with These Unique Side Dishes:
Delicious Alternatives to Traditional Vegetarian Tacos
Perfect Appetizers and Desserts for Your Vegetarian Taco Feast
Why trust this Vegetarian Arugula and Black Bean Tacos with Pickled Radish and Feta Recipe:
This recipe offers a delightful combination of fresh, wholesome ingredients. The arugula provides a peppery bite, complemented by the creamy avocado and tangy feta. The pickled radishes add a delightful crunch and a hint of acidity, while the spicy black beans bring a satisfying depth of flavor. The dressing, made with zesty lime juice and fragrant coriander, ties everything together beautifully. Trust in the vibrant colors and flavors of this recipe to elevate your vegetarian taco experience.
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