Black Bean Tacos with Charred Corn and Avocado-Lime Crema

Thinly slice 1 red onion and cover with ¼ cup (60 ml) lime juice and a pinch of salt; set aside to quick-pickle for at least 20 minutes.

Heat 1 tbsp olive oil in a cast-iron skillet over high heat until smoking lightly. Add 1½ cups corn kernels and char undisturbed for 3-4 minutes until blackened spots appear; transfer to a bowl.

Lower heat to medium, add 1 tbsp olive oil, 1 diced small onion, and cook 4 minutes until translucent. Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and ½ tsp chili flakes; toast for 45 seconds.

Stir in 2 cans (540 ml each) black beans, drained, along with 1 tbsp tomato paste and ⅓ cup (80 ml) vegetable stock. Simmer 6-8 minutes, mashing lightly, until thick and glossy. Season with salt.

Blend 1 ripe avocado, ½ cup Greek yogurt, juice of 1 lime, ¼ cup cilantro, and 2 tbsp water until silky. Season with salt.

Warm 8 corn tortillas directly over a gas flame or dry skillet for 20 seconds per side until pliable and lightly charred.

Build tacos: spread beans on tortillas, top with charred corn, pickled onions, avocado crema, crumbled feta and extra cilantro.

Serve immediately with lime wedges.