Sweet Corn and Black Bean Tacos
- Ready In:
- 35mins
- Ingredients:
- 20
- Serves:
-
6-8
ingredients
- 2 ears corn, shucked (about 2 cups)
- 1⁄4 cup chopped cilantro
- 3 medium red radishes, thinly sliced into small strips
- 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
- 1 medium jalapeno pepper, seeded and minced
- 1 tablespoon olive oil
- 1⁄4 teaspoon sea salt
- 1⁄2 cup feta to 2/3 c feta, to taste
- 30 ounces black beans, rinsed and drainked (or 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1 small yellow onions or 1 small white onion, chopped
- 1 tablespoon ground cumin
- 1⁄3 cup water
- salt, to taste
- pepper, to taste
- 10 small round corn tortillas
- 1 large avocado, thinly sliced
- pickled jalapeno pepper, to taste
- salsa verde, to taste
- hot sauce, to taste
directions
- To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime/zest and juice, jalapeno, olive oil, and sea salt. Mix well. Stir in 1/4 cup crumbled feta, taste, and add a little more if you'd like. Set the bowl aside to marinate while you prepare the beans.
- To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and 1/3 cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve.
- To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
- Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapenos, salsa, or hot sauce on the side.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.