Black Bean Tacos with Corn Salsa

Black Bean Tacos with Corn Salsa.jpg

By the Gracious Vegan

I adapted this from Epicurious, making it simpler, quicker, and oil-free without losing any of its best qualities. I love the black bean mixture—so easy but with a lot of flavor. These are great especially when you can get fresh sweet corn for the salsa. The bean mixture freezes well.

Makes 6 servings (two large tacos each)

Make the corn salsa. Slice corn off cobs into a medium bowl (you should have about 2 cups kernels). 

  • 2 ears of corn, shucked (in a pinch, use 2 cups of frozen corn, thawed)

Add the following ingredients to the corn; toss to combine.

  • 1 medium (or less) jalapeño, seeded, finely chopped

  • 1/3 cup roasted pepitas (pumpkin seeds) (salted or spiced okay)

  • 1/4 cup chopped cilantro

  • 1/4 cup chopped red onion

  • 2 Tablespoons fresh lime juice

  • 1/8 teaspoon salt (or more to taste)

Make the beans. Put the onions in a medium-large skillet. Add two tablespoons water and water-sauté for 8-10 minutes, adding additional tablespoons of water if needed, until the onions are transparent and starting to brown. (What is water-sauté?)

  • 1 medium red onion, coarsely chopped (about 1.5 cups of dice)

Add the following ingredients. Cover and cook until liquid is reduced and beans soften, about 2-3 minutes. 

  • Two (15.5-ounce) cans black beans, rinsed, drained

  • 1/3 cup water

  • 1 Tablespoon ground cumin

  • 1/2 teaspoon salt

Uncover, use the back of a fork or potato masher to mash up about half of beans, and add more water as needed to get a desired texture.

Making the tacos. Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, warm the tortillas in the oven or microwave.) Transfer each one to a plate and cover with a kitchen towel to keep warm.

  • 12 corn tortillas

Fill tortillas with bean mixture, then top with corn salsa and avocado. Drizzle with sour cream or crema, if desired, and serve with lime wedges alongside.

  • 1 large avocado, thinly sliced

  • Vegan sour cream or homemade Vegan Crema (optional)

  • Lime wedges (optional)

Timing: about 30 minutes

Gluten-free

EntreeLinda TylerUnder 30 minutesComment