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Sweet Corn and Black Bean Tacos
Ingredients
  • subheading: Corn and feta salad:
  • 2 ears of corn, shucked (about 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 teaspoon zest and 2 tablespoons lime juice)
  • 1 medium jalapeño pepper, seeded and minced
  • 1 tablespoon olive oil
  • ¼ teaspoon sea salt
  • ½ to ⅔ cup crumbled feta, to taste (optional)
  • subheading: Black beans:
  • 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans)
  • 1 tablespoon olive oil
  • 1 small yellow or white onion, chopped
  • 1 tablespoon ground cumin
  • ⅓ cup water
  • Salt and black pepper, to taste
  • subheading: Everything else:
  • 10 small round corn tortillas (gluten free for gluten-free tacos)
  • 1 large avocado, sliced into thin strips
  • Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
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