Ingredients:

  • 2 cans (15 oz each) black beans, rinsed and drained
  • 2 cups sweet corn, frozen (thawed) or fresh
  • 2 tbsp neutral oil (avocado or grapeseed oil)
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 3 cloves garlic, minced
  • 0.5 tsp sea salt
  • 1 tbsp fresh lime juice
  • 10 small corn street tortillas
  • 0.5 cup cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 1 large avocado, sliced
  • 0.25 cup pickled red onions

Instructions:

  1. Prep the beans. Rinse the 2 cans of black beans in a mesh strainer and let them sit for a minute while you prep the corn.
  2. Heat the dry skillet. Place your large skillet over medium high heat. Do not add oil yet.
  3. Char the corn. Add the 2 cups of sweet corn to the dry, hot pan. Spread it out in a single layer.
  4. Wait for the pop. Cook the corn for 3-4 minutes without moving it much until you see dark brown spots and hear a popping sound.
  5. Add the oil and aromatics. Push the corn to the edges and pour the 2 tbsp of neutral oil into the center. Add the 1.5 tsp cumin, 1 tsp smoked paprika, and 1 tsp chili powder.
  6. Bloom the spices. Stir the spices into the oil for 30 seconds until the kitchen smells earthy and fragrant.
  7. Sauté the garlic. Add the 3 cloves of minced garlic into the spiced oil. Cook for 1 minute until the garlic is golden but not burnt.
  8. Incorporate the beans. Stir in the rinsed black beans and the 0.5 tsp sea salt.
  9. Deglaze with lime. Cook for another 3-4 minutes, stirring occasionally. Turn off the heat and stir in the 1 tbsp lime juice. Note: The lime juice will lift any browned bits off the bottom of the pan.
  10. Warm the tortillas. In a separate dry pan or directly over a gas flame, heat the 10 corn tortillas until they are pliable and slightly charred.
  11. Assemble the tacos. Spoon the warm bean and corn mixture into the tortillas. Top with the 0.5 cup cotija, 1 large sliced avocado, 0.5 cup cilantro, and 0.25 cup pickled red onions.