Sweet Corn and Black Bean Tacos

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READY IN: 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    ears corn, shucked (about 2 cups)
  • 14
    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
  • 14
    teaspoon sea salt
  • 12
    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
  • 13
    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
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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.
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