These turned out super yummy and definitely fulfilled my taco craving. They were filling without being too heavy and there's even a little leftover, so I can have tacos for lunch tomorrow! Yum!
Also, don't mind that the picture is basically entirely avocado, I promise there's some beans and corn in there too!
|Black Bean Tacos with Corn Salsa|
Black Bean Tacos with Corn Salsa
5 small round corn tortillas
1 large avocado, sliced into thin strips
Optional garnishes: pickled onions, hot sauce
1 can black beans, drained
1/2 Tbsp. vegetable oil
1 shallot, chopped
1/2 Tbsp. cumin
2 Tbsp. water
Salt and black pepper, to taste
1 cup corn (thawed if using frozen)
2 Tbsp. cilantro, chopped
2 red radishes, sliced into thin strips
1/2 lime, juiced
1/8 tsp, salt
1/4 cup feta
Corn Salad: Place the corn into a medium-sized mixing bowl and add the chopped cilantro, radishes, lime juice, and sea salt. Mix well. Stir in feta. Set the bowl aside to marinate while your prepare the beans.
Black Beans: Warm the oil in a medium saucepan over medium heat. Add the shallot and a sprinkle of salt. Cook, stirring occasionally, until the shallots have softened and turn translucent, about 4-5 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and water. Stir and cover. Cook for 5 more minutes, remove from heat and then remove the lid and use the back of a fork to mash up about at least half of the beans. Season with salt and pepper, to taste, and cover until you’re ready to serve.
To Serve: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado in the taco and serve with optional pickled onions or hot sauce.
Recipe adapted from Cookie and Kate