Double Wrapped Black Bean and Corn Salad Tacos

Steps

1. Place a few corn tortillas on a damp paper towel and fold up the towels to seal the tortillas. For three tortillas, microwave for 20 to 25 seconds.NOTE: This step is important to soften up the tortillas and make them more pliable; otherwise, they can be too dry and crack when wrapping them around the hard taco shell. If using flour tortillas, you can probably skip this step.

2. Spread some of the Refried Black Beans on one side of a soft corn tortilla. Place a hard taco shell, upright, in the center of the soft corn tortilla. Fold up both sides of the soft tortilla and gently press the refried beans onto the hard taco shell to seal, starting at the bottom and working your way up to the top. The refried beans should stick and help hold the double taco together.

3. Fill the tacos. Using a slotted spoon (to prevent getting a lot of the liquid from the corn salad into the tacos), add some of the Corn Salad into each hard taco shell. Generously dollop the Cilantro Crema on top. Serve and enjoy!

4. In a large bowl, mix together the sliced red onions, sliced jalapeños, 3 ½ tablespoons lime juice, and 2 tablespoons of the extra virgin olive oil. Season with salt and pepper and let marinate for at least 20 minutes (or up to 1 hour), until the onion is softened.

5. Meanwhile, shave the corn kernels from the ears of corn. To see how I do this, watch the video. Set aside half of the kernels.

6. Heat a cast iron skillet over medium high heat. Once hot, add the remaining 1 tablespoon olive oil. Add the remaining half of the corn kernels. Cook for 3-5 minutes, tossing once or twice, until the corn is charred in some spots.

7. Add the charred corn and the raw corn to the large bowl with marinated onions. Add in the sliced cherry tomatoes. Season to taste with salt and pepper and a squeeze of extra lime juice.

8. Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.

9. Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic. Cook for 1-2 minutes, stirring frequently, until golden brown.

10. Add the oregano, chili powder, and cumin and cook for 30-60 seconds until fragrant, stirring frequently. Add in the drained beans, bay leaves, and water or broth. Cook for 5-10 minutes, or until the beans are warmed through.

11. Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture. If the beans appear dry, add more water or broth as needed to moisten. Continue to cook the beans, stirring often, for 2-4 more minutes.

12. Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice.