- Sweet Corn & Black Bean Tacos.jpg (43.96 KiB) Viewed 321 times
Preparation Time: 20 minutes
Cooking time: 15 minutes
Serves: 10 (makes)
If served as ten portions provides 477 cals, 18g fat (of which 4g saturates), 3.1g sugar and 0.9g salt per portion.
Ingredients
For the corn and feta salad:
- 2 ears of corn, shucked (approximately 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 tsp zest and 2 tbsp lime juice)
- 1 medium jalapeno pepper, seeded and minced
- 1 tbsp olive oil
- ¼ tsp sea salt
- ½ - ⅔ cup crumbled feta, to taste (optional)
For the black beans:
- 2 tins black beans, rinsed and drained (or 3 cups cooked black beans)
- 1 tbsp olive oil
- 1 small yellow or white onion, chopped
- 1 tbsp ground cumin
- ⅓ cup water
-Salt and black pepper, to taste
For everything else:
- 10 small round gluten free corn tortillas
- 1 large avocado, sliced into thin strips
- Optional garnishes: pickled jalapenos, salsa verde and/or hot sauce
Method
1. 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, jalapeno, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you like. Set the bowl aside to marinate while your prepare the beans.
2. 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 - 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 are ready to serve.
3. To warm the tortillas: Heat a cast iron or non stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Fold a tea towel over the warmed tortillas to keep them warm.
4. 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 jalapenos, salsa or hot sauce on the side.
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