• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » 30 Minutes or Less

    Radish and Black Bean Tacos with Avocado Crema

    Published: Mar 20, 2019 / Modified: Jul 1, 2021 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 4 Comments

    • 103
    Jump to Recipe Print
    Radish and Black Bean Tacos
    Radish and Black Bean Tacos
    Radish and Black Bean Tacos
    Radish and Black Bean Tacos pin

    These fun and colorful Radish and Black Bean Tacos are a delicious vegan recipe with a flavorful avocado, lime, and cilantro crema.

    Radish and Black Bean Tacos

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    Happy first day of spring Veg World! You know how excited I get about a new season of veggies, and this spring is no exception. I have some great recipes planned that feature some of spring’s most valuable veggies (MVVs, if you will): asparagus, snap peas, artichokes, you name it! 

    But to start, I’m kicking off the season with radishes. Those pretty little balls of deliciousness pack just the right amount of spice, and provide an irresistible crunch to dishes. Aren’t they radishing (like “ravishing”…get it)??

    picture of multicolored Easter egg radishes

    The flavor and texture of radishes make them an ideal taco filling, and I was so pleased with how these Radish and Black Bean Tacos turned out. I used multicolored Easter egg radishes in this recipe, but you can use any color! 

    How to Make Radish and Black Bean Tacos

    These tacos are incredibly easy to make, and you don’t even need to turn on your oven!

    First, heat a little olive oil in a large skillet. Add chopped green onions to the pan and sauté for a few minutes. Roughly dice the radishes into bite size pieces and put them in the skillet with the scallions. Cook for 7 to 10 minutes or until the radishes are tender and start to lose a bit of color. Add the black beans and cook until they are warmed through.

    While everything is cooking, prepare the avocado crema by combining a ripe avocado, cilantro, lime juice, olive oil, and garlic in a blender or food processor. Heat some corn tortillas for serving, and there ya have it! I highly recommend the white corn tortillas from Trader Joe’s. They only have three ingredients: corn, water, and salt!

    Radish and Black Bean Tacos

    Tips for Serving, Storing, and Reheating

    These taste amazing right off the stove served with avocado crema to taste and a squeeze of fresh lime. You can also serve these Radish and Black Bean Tacos with a salad, sweet corn, or even some rice.

    The tacos store well in the fridge and can be enjoyed for lunch the next day. I’d recommend making the filling and storing that in a glass container, and then heating up fresh tortillas right before you eat the tacos. You can reheat the filling in the microwave or on the stove. 

    Radish and Black Bean Tacos

    If you’re as excited for spring radishes as I am, be sure to check out these recipes:

    • Braised Radishes and Leeks
    • Loaded Radish Chip Nachos
    • Watermelon Radish with Rosemary Brown Butter
    • Sheet Pan Dill Radishes and Salmon

    And if you make this dish, don’t forget to rate and review in the comments below!

    Radish and Black Bean Tacos

    Radish and Black Bean Tacos with Avocado Crema

    These delicious vegan tacos are loaded with crunchy radishes, black beans, and green onions, and topped with homemade avocado crema.
    5 from 3 votes
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 20 mins
    Total Time: 30 mins
    Servings: 6 tacos
    Calories: 261kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1 tablespoon olive oil
    • 5 scallions - sliced
    • 6 to 8 medium radishes - scrubbed and diced
    • 1 cup black beans - drained and rinsed
    • 6 corn tortillas - for serving

    For the avocado crema:

    • 1 avocado
    • 1 cup cilantro leaves - loosely packed
    • ½ lime - juiced, more to taste
    • 1 clove garlic - minced
    • ⅛ teaspoon sea salt
    • ¼ cup olive oil - more if needed to promote blending
    Prevent your screen from going dark

    Instructions

    • Heat olive oil in a large skillet over medium high heat. Add the scallions and sauté for a few minutes. Add the diced radishes to the pan and cook for another 7 to 10 minutes, or until the radishes are tender and start to lose a little bit of color.
    • Transfer the rinsed black beans to the pan and cook for another few minutes, or until they are warmed through.
    • While everything is cooking, prepare the avocado crema by combining the avocado flesh, cilantro leaves, lime juice, garlic, sea salt, and olive oil in a food processor or high speed blender. Blend until smooth, about one minute. You may need to add an additional drizzle of olive oil to promote blending. Taste and add more seasonings as desired.
    • Warm the corn tortillas on a griddle or in a skillet over medium heat just before serving.
    • Add a large spoonful of the radish and black bean filling to each corn tortilla. Top with avocado crema to taste, and serve with fresh lime wedges. Enjoy!

    Nutrition

    Serving: 1taco | Calories: 261kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Sodium: 191mg | Potassium: 431mg | Fiber: 7g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    HAPPY SPRING!

    Lizzie

    More 30 Minute Recipes

    • Caramelized Mushrooms
    • Tuscan White Bean Skillet
    • Microwave Carrots (with Seasoning Ideas)
    • Boiled Broccoli (with Seasonings)
    • 103

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Amanda

      June 23, 2020 at 7:47 pm

      5 stars
      Delicious! I made these for dinner tonight and we loved them! Especially the avocado crema! Thanks you!!

      Reply
      • Lizzie Streit, MS, RDN

        June 24, 2020 at 9:22 am

        That’s great! I’m so glad to hear you enjoyed them. Thanks so much for rating the recipe, Amanda!

        Reply
    2. Amy

      March 23, 2019 at 10:50 am

      5 stars
      Sounds delicious! I’ve never cooked radishes before (I only started liking them at all in the last year or two). I look forward to trying these out. 🙂

      Reply
      • Lizzie

        March 25, 2019 at 3:49 pm

        Thanks for your comment! Radishes definitely take some getting used to. I hope you enjoy the recipe!

        Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC