Smoky Black Bean Tacos with Charred Corn Salsa

Ingredients

• 2 can black beans, drained
• 1,5 cup corn kernels
• 8 unit corn tortillas
• 1 unit avocado, sliced
• 1 unit Roma tomato, diced
• 0,5 unit red onion, finely diced
• 3 unit garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 3 tbsp extra-virgin olive oil
• 2 tbsp lime juice
• 0,25 cup fresh cilantro, chopped
• 0,5 cup crumbled feta

Instructions

1. 1

   Heat 2 tbsp olive oil in a cast-iron skillet over high heat until it shimmers without smoking.

2. 2

   Add 1.5 cups fresh or thawed corn kernels in a single layer and char undisturbed for 3 minutes until spotty black. Transfer to a bowl.

3. 3

   Toss corn with ½ finely diced red onion, 1 diced Roma tomato, 2 tbsp chopped cilantro, 1 tbsp lime juice, and a pinch of salt. Set salsa aside.

4. 4

   Return skillet to medium heat with 1 tbsp olive oil. Sweat 3 minced garlic cloves for 30 seconds until fragrant.

5. 5

   Add two 540 ml cans of drained black beans, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp chipotle powder, and ¼ cup (60 ml) vegetable stock.

6. 6

   Simmer 6-8 minutes, mashing about a third of the beans with a fork to create a creamy, scoopable texture. Season with salt and 1 tsp lime juice.

7. 7

   Warm 8 corn tortillas directly over a gas flame or in a dry skillet for 20 seconds per side until pliable and lightly charred.

8. 8

   Build tacos: smoky beans, charred corn salsa, sliced avocado, crumbled feta, and extra cilantro. Serve with lime wedges.