Fresh, light yet filling tacos made with cumin-spiced black beans, topped with lime and jalapeño dressed arugula, quick-pickled radishes, avocado and feta. Recipe as written below yields 8 tacos.
Black beans adapted from my sweet potato and black bean tacos. Dressing adapted from my kale and black bean burrito bowl.
Make it vegan: Skip the feta and add extra pickled radishes to make up for feta’s salty punch.
Make it gluten free: Be sure to use gluten-free tortillas.
Storage suggestions: Store individual components separately. Gently warm beans in the microwave or on the stovetop (add a splash of water if they seem dry). Toss arugula with dressing just before serving.
If you love this recipe: You’ll also love my kale and black bean burritos and summer squash tacos.
Recipe from Cookie and Kate: https://cookieandkate.com/fresh-arugula-and-black-bean-tacos-with-pickled-radish-and-feta/