Fight Fuel: Black Bean and Corn Tacos

Fight Fuel: Black Bean and Corn Tacos
February 26, 2017 EBF
Black BeanFight Fuel – Black Bean Tacos
EBF trainer Stephen Allison loves these hearty summer tacos featuring a lime-marinated corn and feta salad on top of warm black beans. The recipe is from Cookie and Kate and it perfect for your next dinner al fresco or Taco Tuesday.
Give them a try and let us know what your think!

Black Bean and Corn Tacos

(Makes 10)
Ingredients for the corn and feta salad 

2 ears of corn (or about 2 cups fresh corn kernels)

¼ cup cilantro, chopped

3 medium red radishes, thinly sliced into matchsticks

1 medium lime, zested and juiced (yields about 1 teaspoon zest and 2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced

1 tsp olive oil

¼ tsp sea salt

½ to ⅔ cup crumbled feta (optional)

Ingredients for the black beans

2 cans black black beans, rinsed and drained

1 Tbsp olive oil

1 small yellow or white onion, chopped small

1 Tbsp ground cumin

⅓ cup water

Salt and black pepper, to taste

The other stuff

10 small round corn tortillas (gluten free if needed)

1 large avocado, sliced for topping

Optional garnishes: pickled jalapeños, salsa verde or hot sauce

Directions
  1. Prepare the corn salad: If using 2 ears of corn on the cob, cook the corn then slice the kernels from the cob. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest, lime juice, jalapeño, olive oil and sea salt. Mix well. Stir in crumbled feta cheese. Set the bowl aside to marinate while your prepare the beans.
  2. Prepare the black beans: Heat the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of sea salt. Cook 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 about at least half of the beans. Remove from heat, season generously with salt and pepper, and  then cover until you’re ready to serve.
  3. Warm the tortillas: Heat a 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.
  4. Assemble your tacos: 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.
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