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Black Bean Tacos with Radish Slaw and Feta

Serves Serves 4     adjust servings


  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2 15-ounce cans black beans, undrained
  • 2 bunches radishes (about 25 radishes)
  • 4 green onions
  • 1 jalapeño, or more if you want it spicy
  • 1/4 cup chopped cilantro, plus more for garnish
  • 3 tablespoons olive oil
  • Juice from 3 limes (about 6 tablespoons)
  • 15 small corn tortillas
  • feta cheese
  • salt and pepper
  • cooking spray


  1. Dice the garlic. In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 clove garlic and cook for about 1 to 2 minutes until the garlic is fragrant and barely starting to brown. Add the black beans, including the can liquid, chopped cilantro to taste, and 1/2 teaspoon kosher salt. Bring to a boil, then simmer 15 minutes until the liquid condenses.
  2. While the beans cook, prepare the radish slaw. Thinly slice the radishes and the green onions. Seed and dice the jalapeño. Chop the cilantro, enough for 3 tablespoons for the salsa, and extra for serving. In a medium serving bowl combine radishes, green onions, jalapeño and 1/4 cup cilantro with the lime juice, 3 tablespoons olive oil, and salt and pepper to taste.
  3. Preheat oven to 450. Arrange tortillas on a large baking sheet (they will overlap). Spray generously with cooking spray, then flip the tortillas and spray the other side. Bake for 3-4 minutes, then flip the tortillas again and bake for another 3-4 minutes. (Or if you want you can spray them and put them in the microwave.)
  4. To serve, place beans in the middle of a tortilla and top with radish slaw and feta cheese.