Sweet Corn And Black Bean Tacos with Avocado Crema

From the Popover kitchen

Sweet Corn And Black Bean Tacos with Avocado Crema

Jennie Flight

Indulge in the vibrant flavors of summer with these Sweet Corn and Black Bean Tacos topped with a refreshing Avocado Crema! This recipe brings together the sweetness of fresh corn, the earthiness of black beans, and the zesty brightness of cilantro and lime.

These tacos are simple to make yet packed with flavor and color! They are perfect for a quick weeknight dinner or a festive weekend gathering!

Sweet Corn And Black Bean Tacos w/ Avocado Crema

Sweet Corn And Black Bean Tacos w/ Avocado Crema

Servings

10 tacos

Prep Time

10 minutes

Cook Time

20 minutes

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!

Ingredients

    FOR THE CORN

    • 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

    FOR THE BLACK BEANS

    • 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

    FOR THE CREMA

    • 1 cup cilantro
    • 2 tablespoons lime juice
    •  1 cup sour cream
    • 1 ⁄4 teaspoon salt

    FOR ASSEMBLY

    • 10 small corn tortillas
    • 2 large avocados sliced into thin strips salsa

    Directions

    1. Toss ingredients for corn and radish salad in a medium mixing bowl. Stir well to combine. Taste and season additionally if needed.
    2. 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.
    3. 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.
    4. 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.
    5. Spread the beans down the middle of each tortilla, then top with corn salad. Top with sliced avocado, salsa and a side of crèma.