Place the beans in a large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.
With the rack in the middle position, preheat the oven to 165 °C (325 °F).
In a large saucepan or Dutch oven, soften the onions, ginger, and garlic in the oil. Add the spices and cook for 1 minute over low heat, stirring constantly. Add the beans, tomatoes, water, and chipotle. Bring to a boil. Cover and bake for about 3 hours or until the beans are tender. Add the honey and lime juice. Season with salt.
In a bowl, combine the radishes, cilantro and onions. Set aside.
Fill the centre of each tortilla with braised kidney beans, radish salad, and feta cheese. Serve with a lime wedge.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.