![Black bean radish taco](https://media.post.rvohealth.io/wp-content/uploads/2024/08/black-bean-tacos-topaz-1296-728-header.jpg)
RECIPE
Black Bean Tacos with Quick-Peeled Radishes
Serves 4
Mexican
Dinner
About this recipe:
A quick and easy vegetarian recipe full of protein and fiber.
Ingredients:
- 1 cup radish
- 1 cup red wine vinegar
- 1 ½ tbsp honey
- 1 yellow onion
- 2 cups canned black beans
- ¼ cup olive oil
- 1 tbsp cumin
- 1 jalapeno pepper
- 1 ⅔ limes
- 1 tsp dijon mustard
- ½ tsp ground coriander
- ½ avocado
- 8 flour tortilla – 6" sizes
- 1 cup arugula
Instructions:
- Wash and thinly slice radishes, removing the tops. In a small bowl, whisk together red wine vinegar, honey and 1 cup water. Add radishes and set aside to pickle.
- Peel and dice onion. Drain black beans, reserving 4 tbsp liquid.
- In a skillet, heat 4 tsp olive oil. Add onion and a pinch of salt. Cook 5 minutes, stirring occasionally, until softened slightly. Add cumin, drained black beans and reserved liquid. Cover and simmer 5 minutes. Mash with the back of a fork until soft, and season with salt to taste.
- Remove top and seeds from jalapeno pepper; finely dice. De-seed and juice lime.
- In a small bowl, combine remaining 8 tsp olive oil, 8 tsp lime juice, jalapeno pepper, mustard, ground coriander, plus salt and pepper to taste. Whisk well to combine.
- Warm tortillas in a dry skillet on medium heat, or in the microwave 1 minute.
- Drain radishes. Peel and thinly slice avocado.
- Fill tortillas with black beans, arugula, avocado and radishes. Drizzle with jalapeno pepper dressing and season with salt to taste (or add your favorite hot sauce if desired).
Calories | 743 |
---|---|
Carbs | 101g |
Sugar | 17g |
Fat | 30g |
Sodium | 1037mg |
Fiber | 24g |
Net carbs | 77g |
Added sugar | 6g |
Saturated fat | 6g |
Protein | 25g |