Black Bean Tacos with Corn Salsa

As I was planning out my menu this week, I realized I was meat-heavy, and thought I would give this recipe a whirl, taking advantage of all the yummy summer produce.  As you know, Matt is always weary of a dish without meat, but I didn't think this would be an issue because of the protein-packed black beans.  As an extra incentive, I promised we could walk to Rita's and get water ice after.
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

Ingredients:
5 small round corn tortillas
1 large avocado, sliced into thin strips
Optional garnishes: pickled onions, hot sauce

Bean Filling
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

Corn Salsa
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

Preparation:
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.
Enjoy!

Recipe adapted from Cookie and Kate