Ingredients
3tbspolive oil
3tbspfresh lime juice
1tbspjalapeñochopped, (about 1 medium jalapeño), membranes and seeds removed
½tspDijon mustard
½tsphoney
¼tspground coriander
1tspblack pepperfreshly ground
⅛tspfine grain sea salt
2black beansrinsed and drained (or 4 cups cooked black beans)
1smallyellow or white onionchopped
1tbspolive oil
1tbspground cumin
⅓cupwater
1tspsea salt and black pepper
8corn tortillas
6cupbaby arugula
1,avocado
⅔cupfetacrumbled
quick-pickled radishes
Preparation
To make the dressing: In a small bowl, combine all of the listed dressing ingredients. Whisk until emulsified.
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 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 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. 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 of dashes of freshly ground black pepper, red pepper flakes, and hot sauce.
