Black Bean Tacos with Quick-Peeled Radishes

Instructions:

1. Step 1:

   Wash and thinly slice radishes, removing the tops. In a small bowl, whisk together red wine vinegar, honey and 1 cup water. Add radishes and set aside to pickle.

2. Step 2:

   Peel and dice onion. Drain black beans, reserving 4 tbsp liquid.

3. Step 3:

   In a skillet, heat 4 tsp olive oil. Add onion and a pinch of salt. Cook 5 minutes, stirring occasionally, until softened slightly. Add cumin, drained black beans and reserved liquid. Cover and simmer 5 minutes. Mash with the back of a fork until soft, and season with salt to taste.

4. Step 4:

   Remove top and seeds from jalapeno pepper; finely dice. De-seed and juice lime.

5. Step 5:

   In a small bowl, combine remaining 8 tsp olive oil, 8 tsp lime juice, jalapeno pepper, mustard, ground coriander, plus salt and pepper to taste. Whisk well to combine.

6. Step 6:

   Warm tortillas in a dry skillet on medium heat, or in the microwave 1 minute.

7. Step 7:

   Drain radishes. Peel and thinly slice avocado.

8. Step 8:

   Fill tortillas with black beans, arugula, avocado and radishes. Drizzle with jalapeno pepper dressing and season with salt to taste (or add your favorite hot sauce if desired).