Black Bean Tacos with Charred Corn and Avocado-Lime Crema

Ingredients

• 2 can canned black beans, drained
• 1,5 cup corn kernels (fresh or frozen)
• 8 unit corn tortillas
• 1 unit ripe avocado
• 0,5 cup Greek yogurt
• 0,25 cup lime juice
• 1 unit red onion
• 1 unit small yellow onion, diced
• 3 unit garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0,5 cup fresh cilantro
• 0,5 cup crumbled feta

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

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

6. 6

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

7. 7

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

8. 8

   Serve immediately with lime wedges.