Vegetarian Arugula and Black Bean Tacos with Pickled Radish | Repeat Dinners | Umami

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon chopped jalapeño (about 1 medium jalapeño), membranes and seeds removed
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey (or agave nectar)
• 1/4 teaspoon ground coriander
• Freshly ground black pepper
• 1/8 teaspoon fine grain sea salt
• 2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
• 1 small yellow or white onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1/3 cup water
• Sea salt and black pepper, to taste
• 8 corn tortillas
• 4 to 6 cups baby arugula
• 1 avocado, pitted and sliced into thin strips
• 2/3 cup crumbled feta
• Quick-pickled radishes or chopped fresh radishes
• Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula