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. 



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


  • [url]1 recipe for spiced black beans∞[/url]
  • 4 8” corn tortillas (store-bought or homemade)
  • Cotija or Feta Cheese, for topping (optional)
  • Hot Sauce, for topping


  • 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.


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.