Smoky Black Bean Tacos with Charred Corn Salsa

Ingredients

• 2 cup black beans, drained and rinsed
• 1,5 cup corn kernels (fresh or frozen)
• 12 unit small corn tortillas
• 1 cup cherry tomatoes, halved
• 0,5 cup red onion, finely diced
• 0,33 cup fresh cilantro, chopped
• 2 unit limes
• 3 unit 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 unit ripe avocado, sliced

Instructions

1. 1

   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. 2

   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.

3. 3

   Whisk together sour cream, 1 tbsp lime juice, and a pinch of salt to make the crema; thin with 1 tsp water if needed.

4. 4

   Return skillet to medium heat with 2 tbsp olive oil. Sweat the minced garlic and 1 tsp cumin for 30 seconds until fragrant.

5. 5

   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.

6. 6

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

7. 7

   Build tacos: smear beans on each tortilla, top with corn salsa, drizzle with lime crema, and finish with sliced avocado and pickled jalapeños.

8. 8

   Serve immediately with lime wedges.