Smoky Black Bean Tacos with Charred Corn and Lime Crema

Ingredients

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

Instructions

1. 1

   Heat a dry cast-iron skillet over high heat until smoking. Add the corn kernels in a single layer and char undisturbed for 3-4 minutes until blackened in spots. Transfer to a bowl.

2. 2

   Lower heat to medium and add 2 tbsp olive oil. When it shimmers, add the diced onion and cook for 4 minutes until translucent and softened at the edges.

3. 3

   Add the garlic, smoked paprika, cumin, and chipotle powder. Stir for 30 seconds until fragrant and the spices bloom.

4. 4

   Stir in the tomato paste and cook for 1 minute until it darkens, then add the drained black beans and 1/3 cup water. Simmer for 6-8 minutes, mashing about a quarter of the beans against the pan, until thick and glossy.

5. 5

   Squeeze in half the lime juice, season with salt, and stir in the chopped cilantro stems.

6. 6

   Whisk the sour cream with the remaining lime juice, a pinch of salt, and 1 tsp water until pourable.

7. 7

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

8. 8

   Build tacos with a spoonful of beans, charred corn, crumbled feta, avocado slices, cilantro leaves, and a drizzle of lime crema.