These fun and colorful Radish and Black Bean Tacos are a delicious vegan recipe with a flavorful avocado, lime, and cilantro crema.
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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)??
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!
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.
If you’re as excited for spring veggies as I am, be sure to check out these recipes:
- Sugar Snap Pea Quinoa Salad
- Braised Radishes and Leeks
- Roasted Sesame Asparagus
- One Pan Bok Choy and Mango Stir Fry
- Arugula Parmesan Pita Pizza
Radish and Black Bean Tacos with Avocado Crema
- 1 tbsp 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
- 1/2 lime - juiced, more to taste
- 1 clove garlic - minced
- 1/8 tsp sea salt
- 1/4 cup olive oil - more if needed to promote blending
- 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!
Want to make these tacos?! Pin this recipe now to make later!