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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.
Course Dinner, Lunch, Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 tacos
Calories 261kcal


  • 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
  • teaspoon sea salt
  • ¼ 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!


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