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Vegetarian Arugula and Black Bean Tacos


Jalapeño-lime dressing
3 tablespoons olive oil
3 tablespoons fresh lime juice (about 1 large lime)
1 tablespoon chopped jalapeño (about 1 medium jalapeño), membranes and seeds removed
½ teaspoon Dijon mustard
½ teaspoon honey (or agave nectar)
¼ teaspoon ground coriander
Freshly ground black pepper
⅛ teaspoon fine grain sea salt
Spicy black beans
2 cans black black beans, rinsed and drained (or 4 cups cooked black beans)
1 medium yellow or white onion, chopped
1 tablespoon olive oil
1 tablespoon ground cumin
⅓ cup water
Sea salt and black pepper, to taste
Everything else
8 corn tortillas
4 to 6 cups baby arugula
1 avocado, pitted and sliced into thin strips
⅔ cup crumbled feta
Quick-pickled radishes or chopped fresh radishes
Optional garnishes: freshly ground black pepper, red pepper flakes and/or hot sauce like Cholula



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