There’s something quietly powerful about a vegetarian taco that doesn’t try to mimic meat—it simply celebrates vegetables in their own right. These Radish and Black Bean Tacos with Avocado Crema do exactly that. The first time I made them, I was surprised by how much the peppery bite of fresh radish elevated the creamy, earthy black beans. It’s not just a taco; it’s a study in contrast—soft and crunchy, mild and bold, warm and cool. And the best part? It all comes together in about 15 minutes, making it a true Taco Tuesday hero.
I love recipes like this because they remind us that good food doesn’t have to be complicated. A can of black beans becomes the star with just a little cumin and heat. Radishes, often relegated to salad duty, get their moment to shine with their crisp texture and gentle spice. And that avocado crema? It’s the kind of sauce you’ll want to put on everything—silky, tangy, and just rich enough to make each bite feel indulgent.
Whether you’re cooking for vegetarian friends, trying Meatless Monday on a Tuesday, or simply craving something light and fresh, these tacos deliver. They’re approachable enough for beginners but layered with enough flavor to impress seasoned home cooks. And honestly, they’re proof that sometimes the simplest ingredients create the most memorable meals.
So grab your tortillas, slice those radishes thin, and let’s make Taco Tuesday a little brighter, one creamy, crunchy bite at a time.
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The Inspiration Behind This Recipe
This recipe was born from a desire to create a vegetarian taco that felt complete—not like something was missing, but like every component was chosen with intention. Black beans provide the heartiness and protein, radishes bring a fresh crunch that wakes up your palate, and the avocado crema adds a cooling richness that balances the cumin’s warmth. It’s inspired by the Mexican tradition of using fresh, seasonal vegetables alongside pantry staples to create meals that are both nourishing and satisfying. The beauty of this taco is in its simplicity: each ingredient gets to be exactly what it is, without fuss or pretense.
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A Brief History of Black Beans in Mexican Cuisine
Black beans, or frijoles negros, have been cultivated in Mexico and Central America for thousands of years. They’re a cornerstone of Mexican cooking, appearing in everything from refried beans to hearty soups and, of course, tacos. Traditionally, black beans are simmered slowly with aromatics like onion, garlic, and epazote, creating deeply flavorful bases for countless dishes. In this recipe, we take a quicker approach by mashing canned black beans with cumin for a speedy filling that still honors that earthy, warming quality black beans are known for. It’s a modern shortcut with traditional roots—the kind of adaptation that keeps home cooking both practical and delicious.
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Why This Cooking Method Works
The beauty of this recipe lies in its minimal cooking technique. By lightly mashing the black beans before warming them with cumin, you create a textured filling that clings to the tortilla without being too thick or paste-like. The quick sauté in olive oil allows the cumin to bloom, releasing its warm, earthy fragrance and coating every bean with flavor. Meanwhile, the radishes stay raw, preserving their crisp texture and peppery bite—a crucial contrast to the soft beans and creamy avocado. The avocado crema is simply mashed and stirred, keeping it fresh and bright. This approach maximizes flavor while minimizing effort, making it perfect for busy weeknights.
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Flavor Profile: What to Expect
Bold yet balanced — these tacos offer a beautiful interplay of flavors and textures. The black beans bring earthy warmth with a subtle spice from cumin. The radishes add a peppery crunch that brightens each bite, while the avocado crema provides cooling richness with a hint of tangy lime. Fresh cilantro adds herbal brightness, and the corn tortillas offer a sweet, toasty base that ties everything together. It’s a taco that feels light and fresh but still satisfying, with each component playing a distinct role in the overall experience.
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Tips for Making the Best Radish and Black Bean Tacos
Don’t over-mash the beans — You want a chunky, textured filling, not a smooth paste. Use a fork or potato masher and leave some whole beans intact for variety.
Slice radishes paper-thin — The thinner they are, the less sharp their bite and the better they integrate with the creamy filling. Use a mandoline if you have one.
Warm your tortillas properly — A dry skillet over medium heat for about 30 seconds per side gives you pliable, slightly charred tortillas with the best flavor and texture.
Make the crema smooth — Use a ripe avocado and mix it thoroughly with the sour cream and lime juice. If it’s too thick, add a teaspoon of water to loosen it.
Season generously — Black beans can be bland if under-seasoned. Don’t be shy with the salt and cumin, and taste as you go.
Prep ahead for speed — You can make the mashed bean filling and avocado crema up to a day in advance. Just warm the beans and assemble when ready to eat.
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Serving Suggestions and Side Pairings
These tacos shine alongside bright, fresh sides. Serve them with:
- Mexican Street Corn Salad (Esquites) for sweet, smoky, tangy contrast
- Cilantro Lime Rice to soak up any extra avocado crema
- Pickled jalapeños or pickled red onions for added acidity and crunch
- Fresh tomato salsa or pico de gallo for juicy, vibrant topping options
- Tortilla chips and guacamole for easy appetizer or snack pairing
- A simple green salad with lime vinaigrette to keep things light
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Storage, Reheating, and Make-Ahead Tips
Storage:
- Store the mashed black bean filling in an airtight container in the refrigerator for up to 4 days
- Keep avocado crema covered with plastic wrap pressed directly against the surface to prevent browning; use within 1–2 days
- Store sliced radishes in a container with a damp paper towel for up to 3 days
Reheating:
- Reheat the black bean filling in a skillet over medium heat with a splash of water or oil to loosen
- Avocado crema is best served cold; do not reheat
Make-Ahead Tips:
- Prepare the black bean filling and avocado crema the night before for quick assembly
- Slice radishes and chop cilantro in advance and store separately
- Warm tortillas just before serving for the best texture
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Why This Recipe Deserves a Spot in Your Taco Tuesday Rotation
Because Taco Tuesday should never feel like a chore, and these tacos are the easiest kind of delicious. They come together in minutes, require minimal cooking, and use ingredients you probably already have on hand. They’re vegetarian without being precious about it, flavorful without being heavy, and satisfying without weighing you down. Plus, they’re endlessly customizable—add hot sauce, swap in Greek yogurt for the sour cream, throw in some pickled jalapeños if you’re feeling spicy. This is the kind of recipe that makes weeknight cooking feel joyful, not stressful, and that’s exactly what Taco Tuesday is all about.
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Recommended Drink Pairing
Sparkling lime water with fresh mint — Light, refreshing, and lets the bright flavors of the taco shine without competing.
Mexican lager (like Modelo or Pacifico) — Crisp and clean, perfect for balancing the richness of the avocado crema.
Cucumber jalapeño margarita — For those who want a little heat and a lot of refreshment, this cocktail mirrors the taco’s fresh, vibrant flavors.
Hibiscus iced tea (Agua de Jamaica) — Tart, floral, and slightly sweet, this traditional Mexican drink is an excellent non-alcoholic pairing.
Radish and Black Bean Tacos with Avocado Crema
These Radish and Black Bean Tacos with Avocado Crema combine earthy cumin-spiced black beans, peppery fresh radishes, and silky avocado crema for a bright, textured vegetarian taco that’s ready in under 20 minutes.
4
servings15
minutes10
minutes250
kcal25
minutesIngredients
1 cup black beans
1/2 cup radishes, thinly sliced
1 tablespoon olive oil
1 teaspoon ground cumin
1 avocado
1/4 cup sour cream
1 tablespoon lime juice
8 corn tortillas
1/4 cup fresh cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions
- Rinse and drain the black beans. Place them in a bowl and mash slightly with a fork or potato masher.
- In a skillet, heat the olive oil over medium heat. Add the black beans and ground cumin, cooking for 5 minutes.
- In a small bowl, mash the avocado and mix with sour cream and lime juice to make the avocado crema.
- Warm the corn tortillas in a dry skillet or microwave for 30 seconds.
- Assemble the tacos by spreading the mashed black beans on each tortilla, topping with sliced radishes.
- Drizzle the avocado crema over the radish and beans, and sprinkle chopped cilantro to taste.
- Season each taco with salt and pepper before serving.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
About This Author
Amelia Grace
Editor-in-Chief & Culinary Director
The heart and guiding voice of Daily Dish, Amelia leads our editorial vision and recipe development. With a background in food journalism and over a decade spent in professional kitchens, she has a knack for blending gourmet technique with real-world accessibility. Her goal? To make every reader feel like a confident cook, one dish at a time.
Favorite dish: Creamy lemon risotto with a sprinkle of fresh thyme.
Kitchen motto: “Good food doesn’t have to be complicated — it just has to be made with heart.”
