Smoky Black Bean Tacos with Charred Corn Salsa

Name: Smoky Black Bean Tacos with Charred Corn Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegetarian
Ingredients: 2 cup black beans, drained and rinsed; 1,5 cup corn kernels (fresh or frozen); 12 small corn tortillas; 1 cup cherry tomatoes, halved; 0,5 cup red onion, finely diced; 0,33 cup fresh cilantro, chopped; 2 limes; 3 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp smoked paprika; 1 tsp ground cumin; 2 tbsp extra-virgin olive oil; 0,5 cup sour cream; 1 ripe avocado, sliced

Warm corn tortillas piled with smoky spiced black beans, bright charred corn salsa, and a cool lime crema: a punchy, textural weeknight dinner.

Time: 30 min
Servings: 4
Level: Easy
Calories: 269

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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

Heat a dry cast-iron skillet over high heat until smoking. Add 1 1/2 cups corn kernels and char undisturbed for 2 minutes, toss, and char 2 more minutes until blackened in spots. Transfer to a bowl.
2 minutes
To the corn, add diced red onion, halved cherry tomatoes, chopped cilantro, juice of 1 lime, and a pinch of salt. Toss and set aside to macerate.
Whisk together sour cream, 1 tbsp lime juice, and a pinch of salt to make the crema; thin with 1 tsp water if needed.
Return skillet to medium heat with 2 tbsp olive oil. Sweat the minced garlic and 1 tsp cumin for 30 seconds until fragrant.
Add drained black beans, 1 tbsp tomato paste, 1 tsp smoked paprika, and 1/4 cup water. Simmer 5-6 minutes, mashing lightly with a fork until thick and glossy. Season with salt.
5-6 minutes
Char corn tortillas directly over a gas flame or in a dry skillet for 20 seconds per side until spotty and pliable.
Build tacos: smear beans on each tortilla, top with corn salsa, drizzle with lime crema, and finish with sliced avocado and pickled jalapeños.
Serve immediately with lime wedges.

Chef's tip

Charring the corn in a screaming-hot dry skillet: not oiled: gives you smoky, popcorn-like flavour that transforms the whole salsa. Don't stir until you see real colour.