2 tsp. olive oil
1/2 cup finely chopped red onion
2 cloves garlic, minced or pressed
1/4 tsp. kosher salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
Dash ground cayenne
2 1/2-3 cups cooked black beans (about 2 cans, drained and rinsed)
1/2 cup veggie broth (or water)
1 bunch radishes (around 15 radishes)
1/4 chopped red onion
3 tbsp chopped cilantro
Juice from 2 limes (4 tablespoons)
1 1/2 tbsp olive oil
Kosher salt and pepper
8 whole wheat flour tortillas
crumbled goat cheese
additional chopped cilantro
Heat the olive oil in a skillet over medium-high heat. Once the pan is heated, add the onion and sauté just until it begins to soften, about 5 minutes. Stir in the garlic, salt, cumin, chipotle powder and cayenne and sauté just until fragrant, about 30 seconds. Stir in the beans immediately followed by the veggie broth or water. Bring to a simmer, then reduce the heat to medium-low and continue to simmer until most of the liquid has evaporated and the beans are tender, about 8-10 minutes. Remove from the heat, stir in the lime juice and adjust seasonings to taste.
While the beans cook, prepare the radish salsa: clean and thinly slice one bunch radishes. Mix together radishes, red onions and 3 tablespoons cilantro with 4 tablespoons fresh squeezed lime juice, 1½ tablespoons olive oil, ¼ teaspoon kosher salt and ¼ teaspoon pepper.
To serve the tacos, place beans in the middle of a tortilla, top with radish salad, goat cheese, salsa, avocado and chopped cilantro.