Thinly slice and quarter the radishes. Thinly slice the green onions. Seed and dice the jalapeño pepper (be sure to keep the juice away from the eyes). Chop the cilantro.
Mix the cilantro with radishes, green onions, jalapeño pepper, lime juice, olive oil, kosher salt and fresh ground black pepper.
Note, the radish salsa can become watery as it sits, so it’s best served about 10 minutes after preparation, using a slotted spoon.
For the black beans:
Mince the garlic.
In a medium pot, heat 1 tablespoon olive oil. Add garlic and sauté for 1 to 2 minutes until the garlic is fragrant and barely starting to brown.
Add the black beans along with the can liquid (add 1/4 cup water if using beans without liquid), several sprigs of cilantro, and 1/4 teaspoon each kosher salt and black pepper.
Bring to a boil, then simmer 15 minutes until the liquid condenses.
Char the tortillas:
If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
To serve:
Place the beans in the middle of a tortilla, top with radish salsa, feta cheese crumbles, and cilantro.
Video
Notes
Nutrition:Per serving (3 tacos). Calories 412; Total Fat 17g; Sat Fat 5.3g; Sodium 501mg; Total Carbs 54g; Fiber 12g; Total Sugar 3g; Added Sugar 0g; Protein 14g; Potassium 522mg; Folate 30% DV; Phosphorus 34% DV.
Nutrition Facts
Radish Salsa with Black Bean Tacos
Amount per Serving
Calories
484.9
% Daily Value*
Fat
17.7
g
23
%
Saturated Fat
5.9
g
30
%
Sodium
648.7
mg
28
%
Potassium
661.8
mg
14
%
Carbohydrates
66.3
g
22
%
Fiber
15.4
g
55
%
Sugar
2.9
g
Protein
19
g
38
%
Vitamin A
312.1
µg
35
%
Vitamin C
16.8
mg
19
%
Vitamin D
0.1
µg
1
%
Vitamin K
32.3
µg
27
%
Calcium
244.1
mg
19
%
Iron
3.8
mg
21
%
* Percent Daily Values are based on a 2000 calorie diet.