Sweet Corn and Black Bean Tacos Recipe

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Denise Reed Modified: March 24, 2022
Sweet Corn and Black Bean Tacos Recipe

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.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

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
  • cupcrumbled 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
  • cupwater
  • 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:

  1. To prepare the corn salad, use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs.

  2. 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.

  3. 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:

  1. To prepare the black beans, warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt.

  2. 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.

  3. 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.

  4. Remove from heat, season generously with salt and pepper, to taste, and cover until ready to serve.

Tortillas:

  1. To warm the tortillas, heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally.

  2. 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:

  1. Spread black beans down the middle of each tortilla. Top the beans with corn salad.

  2. 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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