Sweet Corn And Black Bean Tacos with Avocado Crema
Sweet Corn And Black Bean Tacos w/ Avocado Crema
Enjoy a burst of summer flavors with our Sweet Corn and Black Bean Tacos topped with creamy avocado crema. This quick and vibrant recipe combines fresh corn, zesty black beans, and a tangy, herb-filled sauce for a delicious meal that's perfect for any occasion. Simple, colorful, and absolutely satisfying!
- Author
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Servings
- 10 tacos
Ingredients
- 2 cups fresh corn shucked (about 2 ears)
- 1 ⁄4 cup cilantro chopped
- 3 medium radishes sliced into strips
- 1 lime juiced and zested
- 1 small jalapeno seeded and minced (optional)
- 1 tablespoon olive oil
- 1 ⁄4 teaspoon salt
- 1 ⁄2 cup Cotija cheese
- 2 cans black beans rinsed and drained
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 small red onion chopped
- 1 cup your favorite chunky salsa
- 1 tablespoon cumin
- 1/4 cup vegetable stock
- salt and pepper to taste
- 1 cup cilantro
- 2 tablespoons lime juice
- 1 cup sour cream
- 1 ⁄4 teaspoon salt
- 10 small corn tortillas
- 2 large avocados sliced into thin strips salsa
Directions
- Toss ingredients for corn and radish salad in a medium mixing bowl. Stir well to combine. Taste and season additionally if needed.
- To prepare the beans, heat olive oil in a large saucepan. Add the onions and garlic with a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and the garlic is fragrant, about 6-8 minutes. Add the cumin and cook for another 30 seconds. Pour in beans, salsa and vegetable stock. Stir then cover and reduce heat to a simmer. Cook for 10 minutes, then remove lid and use the back of a fork or masher to mash half the beans. Remove from heat, season generously with salt and pepper and cover until ready to serve.
- Combine cilantro and lime juice in a food processor and pulse until fine. Add sour cream and salt and puree until smooth. Taste and adjust seasoning as needed.
- To warm the tortillas, heat a cast iron skillet over medium heat and warm each tortilla, flipping occasionally. Fold in a towel to keep them warm.
- Spread the beans down the middle of each tortilla, then top with corn salad. Top with sliced avocado, salsa and a side of crèma.