From: cookieandkate.com
Tags: mexican, vegetarian, main
Last Made: Aug. 21, 2023
Scott:
Ana:
Alex:

Ingredients

  • 2 cups fresh corn kernels
  • 1/4 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 medium jalapeno pepper, seeded and minced
  • 1 tablespoon Olive Oil
  • 1/4 teaspoon sea salt
  • 1/2 - 2/3 cups crumbled feta, to taste (optional)
  • 2 cans black black beans, rinsed and drained
  • 1 tablespoon Olive Oil
  • 1 small yellow or white onion, chopped
  • 1 tablespoon ground cumin
  • 1/3 cup water
  • Salt and black pepper, to taste
  • 10 small round corn tortillas
  • 1 large avocado, sliced into thin strips
  • Optional garnishes: pickled jalapenos, salsa verde and/or hot sauce

Steps

1) To prepare the corn salad: Use a sharp chef's knife to slice the kernels off all four sides of the corn cobs 2) Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt 3) Mix well 4) Stir in 1/2 cup crumbled feta, taste, and add a little more if you'd like 5) Set the bowl aside to marinate while your prepare the beans 6) To prepare the black beans: Warm the olive oil in a large saucepan over medium heat 7) Add the onions and a sprinkle of salt 8) Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes 9) Add the cumin and cook for about 30 seconds while stirring 10) Pour in the beans and 1/3 cup water 11) Stir, cover and reduce heat to simmer 12) Cook for 5 minutes, then remove the lid and use the back of a fork to mash up about at least half of the beans 13) Remove from heat, season generously with salt and pepper, to taste, and cover until you're ready to serve 14) To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally 15) Alternatively, you can warm them directly over a low flame on a gas range 16) Fold a tea towel over the warmed tortillas to keep them warm 17) Put it all together: Spread black beans down the middle of each tortilla 18) Top the beans with corn salad 19) Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

Comments