Crispy Nacho Broccoli Tacos

Preheat the oven to 400 F. Trim the radishes and thinly slice into matchsticks. Peel and finely dice the red onion(s). Thinly slice the broccoli florets. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the pickled jalapeños. Drain and rinse the black beans.

Add the sliced radish, just ¼ cup (½ cup) diced onion, lime juice, just ½ cup (1 cup) black beans, and ¼ tsp (½ tsp) salt to a medium bowl. Stir the radish salsa.

Place the corn tortillas foil-lined baking sheet to warm, 4 to 6 minutes. Heat 2 tsp (4 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the remaining diced onion and a pinch of salt and pepper. Cook until softened, 3 to 5 minutes. Add sliced broccoli and 2 tbsp (4 tbsp) water. Cover, and steam the broccoli until crisp-tender, 3 to 5 minutes.

Divide broccoli mixture between the warm tortillas, spreading it on half of the tortilla. Add chopped jalapeño and remaining black beans, and top the tacos with mozzarella. Return to the oven until the mozzarella has melted, 4 to 6 minutes.

Divide the crispy nacho broccoli tacos between large plates. Top with black bean & radish salsa. Serve with lime wedges on the side, and sour cream for dipping. Dig in!