Sweet Corn and Black Bean Tacos
Ingredients
Corn and Feta Salad
-
2
ears
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 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
-
to taste
salt and black pepper
Everything Else
-
10
small
round corn tortillas (gluten free for gluten-free tacos)
-
1
large
avocado, sliced into thin strips
-
to taste
optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
Instructions
- Prepare the corn salad by slicing the kernels off the corn cobs and mixing them with cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt. Add feta to taste and set aside to marinate.
- In a saucepan, warm olive oil and sauté chopped onions until translucent. Add cumin and stir for 30 seconds, then add beans and water. Simmer for 5 minutes, mashing half of the beans, and season with salt and pepper.
- Warm the tortillas in a skillet or over a low flame, keeping them warm with a tea towel.
- Assemble the tacos by spreading black beans on each tortilla, topping with corn salad and avocado slices, and serve with optional garnishes.
Nutrition Facts (estimated)
Servings
10 tacos
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
5mg
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