Sweet Corn & Black Bean Tacos
These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).
Ingredients
Ingredients
Corn and feta salad
- 2 ears of corn, shucked (about 2 cups fresh corn kernels)
- ¼ 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 jalapeño pepper, seeded and minced
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
- 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
- 1 tablespoon olive oil
- 1 small yellow or white onion, chopped
- 1 tablespoon ground cumin
- ⅓ cup water
- Salt and black pepper, to taste
Everything else
- 10 small round corn tortillas (gluten free for gluten-free tacos)
- 1 large avocado, sliced into thin strips
- Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
Directions
Instructions
- 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, jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your 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 ⅓ 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 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 jalapeños, salsa or hot sauce on the side.
Notes
Make it vegan/dairy free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.
Recipe Credit @ Cookieandkate.com
