Black bean tacos with quick-pickled radishes
- 1 cup radish
- 1 cup red wine vinegar
- 1 ½ tbsp honey
- 1 yellow onion
- 2 ½ 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
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).