Sweet Corn and Black Bean Tacos

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, large
  • 2 cans Black beans, black
  • 1/4 cup Cilantro
  • 2 ears Corn
  • 1 Jalapeno pepper, medium
  • 1 Lime, medium
  • 3 Radishes, medium red
  • 1 Yellow or white onion, small

• Baking & Spices

  • 1 Salt and black pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 10 Corn tortillas, small round

• Dairy

  • 1/2 cup Feta

• Liquids

  • 1/3 cup Water

Found on cookieandkate.com

Description

Ingredients

• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro*
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)
• 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup water
• Salt and black pepper, to taste
• 10 small round corn tortillas (gluten free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

Directions

• To prepare the corn salad: Use a sharp chefs 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 youd like. Set the bowl aside to marinate while your prepare 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, stirring occasionally, 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, to taste, and cover until youre 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, 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.
• Put it all together: 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.