Black Bean Tacos with Sweet Corn-Avocado Salad

Easy and beautiful summer tacos featuring spiced black beans topped with fresh, raw sweet corn and avocado salad.

Cuisine dinner

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 432kcal

Ingredients

Corn-Avocado Salad

1 ear sweet corn
1 just-ripe avocado
Juice from 1 lime
1/4 teaspoon salt
1/4 cup minced fresh cilantro plus extra for topping

Tacos

1 recipe spiced black beans recipe here
4 8 ” corn tortillas store-bought or homemade
Cotija or Feta Cheese for topping (optional)
Hot Sauce for topping

Instructions

Carefully remove the kernels from the corn cob and place in a bowl. Save the corn cob for making stock if desired. Cut the avocado in half, remove the pit, and scoop out the avocado onto a cutting board, cut side down. Dice the avocado into ¼” cubes and add to the bowl with sweet corn. Squeeze in the lime juice followed by the salt and cilantro. Toss until the corn and avocado are coated, set aside.
Make the blacks beans as instructed.
Heat the tortillas as desired (see note for my preferred method). Assemble the tacos with a a few spoonfuls of the black beans followed by the avocado relish, cotija cheese, and a drizzle of hot sauce.

Notes

Tips & Tricks: I have a gas oven which means I like to lightly char the tortillas over an open flame. You can also achieve a similar effect in a cast-iron skillet.

Stock up: get the pantry ingredients you will need: Avocados, black beans, tortillas

Nutrition: see the information.

Nutrition