Smoky Black Bean Tacos with Charred Corn and Lime Crema

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.

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.

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

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

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.

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.

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

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

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