About recipe

Tacos are incredibly versatile and quick to pull together, making them ideal for weeknight dinners. We’ve been trying to eat more plant-based meals, and this vegetarian Black Bean Tacos with Cilantro-Radish Salsa recipe is a favorite! Black beans are loaded with fiber and protein, so they keep you feeling full. Plus, beans are cheaper than chicken, steak, or fish, so be sure to always have a can or two in your pantry. We love the crunch of the fresh radish salsa, too! Enjoy on soft corn tortillas.

Ingredients (serves 4)

• 2 tablespoons olive or canola oil
• 1 (15-ounce) can low sodium black beans, rinsed & drained
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 cup water
• 1/2 cup fresh cilantro leaves and stems, chopped
• 4 radishes, trimmed and chopped
• 4 scallions, thinly sliced
• 1/2 jalapeño, finely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 (6-inch) corn tortillas
• 1/2 cup part skim mozzarella cheese, shredded

Preparation

1. Heat 1 tablespoon of oil over medium high heat.
2. Add black beans and season with chili powder and cumin. Add 1/4 cup of water. Bring to a simmer and cook for about 5 minutes or until water has evaporated. Slightly mash about 1/4 of the beans.
3. Toss 1/4 cup cilantro, radishes, scallions, jalapeno, lime juice, and 1 tablespoon oil in a medium bowl. Season with salt and pepper.
4. Heat a nonstick skillet over medium heat to warm tortillas. Place tortilla down and warm for 30 seconds. Flip and warm for 30 more seconds. Hold in a damp towel to keep warm.
5. Top tortillas with black beans, salsa, remaining cilantro, and mozzarella cheese.