Black Bean and Corn Tacos
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)
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
- 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.
- 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.
- 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.
- 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.