
Fresh Arugula and Black Bean Tacos with Pickled Radish and Feta
Ingredients (20)
- 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
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon honey (or agave nectar)
- 1/4 teaspoon ground coriander
- Freshly ground black pepper
- 1/8 teaspoon fine grain sea salt
- 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
- 1 small yellow or white onion, chopped
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1/3 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
- 2/3 cup crumbled feta
- Quick-pickled radishes or chopped fresh radishes
- Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula
Directions
Learn how to make this recipe at Cookie and Kate