Black Bean, Corn, & Avocado

Black Bean, Corn, & Avocado


Ingredients:
Salt and pepper
2 tablespoons olive oil, separated
2-3 fresh limes (3 tablespoons fresh lime juice + 1 teaspoon lime zest, separated)
Tortillas (corn, whole wheat, or flour), fresh avocado or guacamole, additional fresh lime and/or cilantro
2 cups frozen corn (OR use fresh corn on the cob if available)
etc.

Instructions:
  • First of all. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use frozen corn -- place in a preheated large cast-iron skillet (cast iron chars better and won't ruin your pan) 3 to 5 minutes, stirring once or twice, until kernels are lightly charred. Avoid stirring too often as this will keep the corn from getting a good roast. Alternative #3: Grill some fresh corn on the cob and cut it from the cob.
  • And now, Combine COMPLETELY cooled corn with chopped cilantro, thinly sliced radishes, jalapeno pepper, a generous pinch of salt and pepper (add to taste; I add about 1/4 teaspoon each), 1 tablespoon olive oil, 2 tablespoons fresh lime juice, and 1 teaspoon lime zest. Stir, adjust seasoning to taste, and let stand to marinate while preparing the rest of the tacos.
  • After that, In the same skillet used for the corn, add the remaining 1 tablespoon olive oil. Add in the chopped onion and saute for 3 minutes over medium high heat. Add in the garlic and stir for another 30 seconds. Add in the drained and rinsed black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash half of the beans if desired. Season to taste with salt and pepper.
  • Thanks to: https://www.chelseasmessyapron.com/healthy-tacos/



  • Rated 4/5 based on 66 Reviews

    Iklan Atas Artikel

    Iklan Tengah Artikel 1

    Iklan Tengah Artikel 2

    Iklan Bawah Artikel