How To Make Sweet Corn and Black Bean Tacos
Have a hearty meal with these hearty black bean tacos. They come with a refreshing corn salad tossed with feta, cilantro, jalapeno, and lemon juice.
Serves:
Ingredients
For Corn and Feta Salad:
- 2cupscorn,(2 ears of corn), shucked
- ¼cupchopped cilantro
- 3medium red radishes,thinly sliced into small strips
- 1medium lime,zested and juiced, to yield about 1 tsp zest and 2 tbsp lime juice
- 1medium jalapeño pepper,seeded and minced
- 1tbspolive oil
- ¼tspsea salt
- ⅔cupcrumbled feta,to taste, optional
For Black Beans:
- 2cansblack black beans,(or 3 cups cooked black beans), rinsed and drained
- 1tbspolive oil
- 1small onion,yellow or white, chopped
- 1tbspground cumin
- ⅓cupwater
- salt and black pepper,to taste
For Other Ingredients:
- 10small round corn tortillas,gluten free for gluten-free tacos
- 1large avocado,sliced into thin strips
For Optional Garnishes:
- pickled jalapeños
- salsa verde
- hot sauce
Instructions
Corn Salad:
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To prepare the corn salad, use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs.
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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.
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Stir in ½ cup crumbled feta, taste, and add a little more if desired. Set the bowl aside to marinate while preparing the beans.
Black Beans:
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To prepare the black beans, warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt.
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Cook for about 5 to 8 minutes stirring occasionally, until the onions have softened and are turning translucent. Add the cumin and cook for about 30 seconds while stirring.
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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.
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Remove from heat, season generously with salt and pepper, to taste, and cover until ready to serve.
Tortillas:
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To warm the tortillas, heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally.
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Alternatively, warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
To Assemble:
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Spread black beans down the middle of each tortilla. Top the beans with corn salad.
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Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa, or hot sauce on the side.
Nutrition
- Calories: 257.12kcal
- Fat: 10.02g
- Saturated Fat: 2.69g
- Trans Fat: 0.00g
- Monounsaturated Fat: 5.30g
- Polyunsaturated Fat: 1.42g
- Carbohydrates: 35.42g
- Fiber: 10.44g
- Sugar: 3.32g
- Protein: 9.87g
- Cholesterol: 8.90mg
- Sodium: 476.23mg
- Calcium: 116.45mg
- Potassium: 566.74mg
- Iron: 2.87mg
- Vitamin A: 19.66µg
- Vitamin C: 11.34mg
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