Radish Sprout and Black Bean Tacos

Fresh radish sprouts bring a peppery punch to these tacos, making for a light yet flavorful vegetarian meal.

Serves 4 (serving size: 2 tacos)

Ingredients

• 1 tbsp olive oil
• 1 ½ cups cooked black beans (or 1 can, drained and rinsed)
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp salt 
• ¼ tsp freshly ground black pepper 
• 2 cups organic radish sprouts
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 1 avocado, diced
• 1 tbsp fresh lime juice
• 8 small corn tortillas, warmed

Directions

1. Heat a medium skillet over medium heat. Add olive oil to pan; swirl to coat. Add beans, chili powder, cumin, salt, and pepper; stir to combine. Cook 3-5 minutes or until heated through.
2. Combine sprouts, tomatoes, onion, and avocado in a medium bowl. Drizzle with lime juice; toss gently to coat.
3. Divide bean mixture evenly among tortillas. Top evenly with sprout mixture.
4. Serve immediately with extra lime wedges on the side.