Smoky Black Bean Tacos with Charred Corn and Avocado Crema

Ingredients

• 800 g canned black beans, drained and rinsed
• 2 cup corn kernels (fresh or frozen)
• 12 unit small corn tortillas
• 1 unit ripe avocado
• 0,5 cup sour cream
• 3 tbsp lime juice
• 0,5 unit red onion, finely diced
• 3 unit 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

Instructions

1. 1

   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.

2. 2

   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. 3

   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. 4

   Add 2 minced garlic cloves, ground cumin, smoked paprika, and chipotle in adobo. Toast for 60 seconds until fragrant.

5. 5

   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.

6. 6

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

7. 7

   Assemble: spread beans onto each tortilla, top with charred corn, crumbled feta, sliced radish, and pickled red onion.

8. 8

   Drizzle generously with avocado crema and finish with fresh cilantro leaves. Serve with lime wedges.