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.
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.
- 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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