Smoky Black Bean Tacos with Charred Corn and Avocado Crema

Name: Smoky Black Bean Tacos with Charred Corn and Avocado Crema
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegetarian
Ingredients: 800 g canned black beans, drained and rinsed; 2 cup corn kernels (fresh or frozen); 12 small corn tortillas; 1 ripe avocado; 0,5 cup sour cream; 3 tbsp lime juice; 0,5 red onion, finely diced; 3 garlic cloves, minced; 1 tbsp chipotle in adobo, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 2 tbsp extra-virgin olive oil; 0,5 cup crumbled feta; 0,5 cup fresh cilantro

Warm corn tortillas cradle smoky cumin-spiced black beans, blistered corn, and a bright lime avocado crema for a fresh, crave-worthy taco night.

Time: 35 min
Servings: 4
Level: Easy
Calories: 516

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

In a blender, purée the avocado flesh, sour cream, lime juice, cilantro sprigs, 1 minced garlic clove, and 2 tbsp water until silky. Season with salt and refrigerate.
Heat 1 tbsp olive oil in a cast-iron skillet over high heat until smoking. Add the corn kernels in a single layer and char undisturbed for 3 minutes until blackened in spots, then stir once and cook 1 more minute. Transfer to a bowl.
3 minutes
Lower heat to medium and add the remaining 1 tbsp olive oil, the diced red onion, and a pinch of salt. Sweat for 4 minutes until translucent.
4 minutes
Add 2 minced garlic cloves, ground cumin, smoked paprika, and chipotle in adobo. Toast for 60 seconds until fragrant.
Add the drained black beans with 1/3 cup water and simmer 5 minutes, mashing about a third with the back of a spoon to create a creamy texture. Stir in lime juice and adjust salt.
5 minutes
Warm the tortillas directly over a gas flame or in a dry skillet for 20 seconds per side until pliable and lightly charred.
Assemble: spread beans onto each tortilla, top with charred corn, crumbled feta, sliced radish, and pickled red onion.
Drizzle generously with avocado crema and finish with fresh cilantro leaves. Serve with lime wedges.

Chef's tip

Mash only a third of the beans directly in the pan — this creates a rustic, self-saucing filling that clings to the tortilla instead of tumbling out with every bite.