Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula
To make the dressing: In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.
To prepare the black beans: 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 1/3 cup 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 you’re 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 (you will probably have leftover dressing). 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 dashes of freshly ground black pepper, red pepper flakes and/or hot sauce.
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.
▸ Nutrition Information
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