SPICY BLACK BEAN AND CORN TACOS
Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty tacos make an easy to cook, easy to eat weeknight dinner.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Taco Bean Corn Hazelnut Cilantro Avocado Dinner Summer
Yield 4 servings
Number Of Ingredients 15
Steps:
- Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
- Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
- Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
- Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
- Do Ahead
- Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
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Elishus Byars
[email protected]These tacos were amazing! I will definitely be making them again and again.
Billy Grey
[email protected]These tacos were a bit too spicy for my kids, but my husband and I loved them. We'll definitely be making them again.
Elizabeth Mullah
[email protected]I followed the recipe exactly and the tacos turned out great! I will definitely be making them again.
Chaneen Kleinbooi
[email protected]These tacos are the perfect weeknight meal. They are quick and easy to make, and they are always a hit with my family.
Lloyd Wright
[email protected]Meh.
Amir Sadat
[email protected]I've made these tacos several times now and they are always a hit! I love that they are so easy to make and that they are always delicious.
Linda LaRue
[email protected]These tacos were a bit bland for my taste. I think I'll add some more spices next time.
Luitel Divyaraj
[email protected]Easy and delicious! I made these tacos for a weeknight dinner and they were a hit with the whole family.
Liam Johnson
[email protected]The tacos were good, but I found the filling to be a bit too spicy for my taste. Next time, I'll use less chili powder.
Libby Seaver
[email protected]5 stars! These tacos are amazing. I made them for a party and everyone raved about them.
Zakir Fateh
[email protected]Loved the recipe! Easy to follow and the tacos turned out delicious. My family loved them too.
Altaaf Brohi
[email protected]These tacos were a hit! The filling was flavorful and the combination of black beans, corn, and spices was perfect. I will definitely be making these again.