Smoky Black Bean Tacos with Charred Corn and Lime Crema

Ingredients

• 12 unit corn tortillas
• 2 cup black beans, drained and rinsed
• 1,5 cup corn kernels
• 1 unit yellow onion, diced
• 3 unit garlic cloves, minced
• 1 tbsp tomato paste
• 1,5 tsp ground cumin
• 1 tsp smoked paprika
• 0,5 tsp chipotle powder
• 2 tbsp extra-virgin olive oil
• 0,5 cup sour cream
• 2 unit lime, zested and juiced
• 1 unit avocado, sliced
• 0,5 cup crumbled feta
• 0,5 cup fresh cilantro leaves

Instructions

1. 1

   Heat a dry cast-iron skillet over high heat until smoking lightly. Add corn kernels in a single layer and char undisturbed for 3-4 minutes until blackened in spots, then stir and cook 2 more minutes. Transfer to a bowl.

2. 2

   Return skillet to medium heat, add 2 tbsp olive oil until it shimmers without smoking. Add diced onion and sweat 4 minutes until translucent and softened at the edges.

3. 3

   Add minced garlic, ground cumin, smoked paprika, and chipotle powder. Toast the spices 30 seconds until deeply fragrant.

4. 4

   Stir in tomato paste and cook 1 minute until it darkens and coats the onions : this concentrates the umami.

5. 5

   Add drained black beans with 1/3 cup water. Simmer 6-8 minutes, mashing about a third of the beans against the pan to create a creamy, cohesive filling. Season with salt and a splash of lime juice.

6. 6

   Meanwhile, whisk together sour cream, lime zest, lime juice, and a pinch of salt to make the crema. Thin with 1 tsp water if needed to drizzle.

7. 7

   Warm corn tortillas directly over a gas flame or in a dry pan for 20 seconds per side until pliable and lightly blistered.

8. 8

   Build each taco with a generous spoon of black beans, charred corn, crumbled feta, sliced avocado, and pickled red onion.

9. 9

   Drizzle with lime crema, scatter cilantro leaves, and finish with a squeeze of fresh lime.