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.
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 desired. Set the bowl aside to marinate while preparing 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 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.
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 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, warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
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.
- 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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