Sweet Corn and Black Bean Tacos
These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).
Foto: Cookie and Kate — Cookie and Kate
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 small -to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice)
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
- ½ to ⅔ cup crumbled feta, to taste (optional)
- 2 can s 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
Steps
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To prepare the corn salad: Use a sharp chef’s 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 (if using), olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.
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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 at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (6% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| ears of corn | 2 | - | - |
| ¼ cup chopped cilantro | - | - | - |
| red radishes | 3 medium | - | - |
| lime | 1 medium | - | - |
| -to-medium jalapeño pepper | 1 small | - | - |
| olive oil | 1 tablespoon | - | - |
| ¼ teaspoon sea salt | - | - | - |
| ½ to ⅔ cup crumbled feta | - | - | - |
| s black black beans | 2 can | - | - |
| olive oil | 1 tablespoon | - | - |
| yellow or white onion | 1 small | - | - |
| ground cumin | 1 tablespoon | Rp 70.000/kg | Rp 1.050 |
| ⅓ cup water | - | - | - |
| Salt and black pepper | - | - | - |
| round corn tortillas | 10 small | - | - |
| avocado | 1 large | - | - |
| Optional garnishes | - | - | - |
*Estimated market prices, may vary by region
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