Spiced Tomato, Corn, and Black Bean Tacos
From: Ian Seddon's Cookbook
🥘 Ingredients
- medium red onion 1
- jalapeños 1 ½
- large limes 3
- Kosher
- small ear of fresh corn or frozen 1 cup
- cherry tomatoes 1
- cilantro leaves and tender stems 1 cup
- fat garlic cloves 3
- black beans 2
- dried oregano 2 tsp
- ground coriander 1 tsp
- ground cumin 1 ¾ tsp
- Extra virgin olive oil
- thinly sliced green cabbage 6 cup
- medium ripe avocados 2
- Your
- taco-sized corn or flour tortillas 12-16
Got leftover Black Bean Salad? Scoop it up with tortilla chips for a great snack. If you bought frozen corn, cook it as instructed on the package before using it in this recipe. It is safe to eat fresh corn raw, but if you prefer to cook it, here’s how I like to cook corn: Heat up a bit of oil in a frying pan (preferably cast iron) over medium-high heat. Once hot, add the corn kernels in a single layer and cook for 4 to 6 minutes, stirring only occasionally, to allow it to char in spots. Cook the corn while working on step 3(a). Not a fan of cilantro? Omit it entirely or use flat-leaf parsley. Storage: Store the Black Bean Salad in the fridge, separate from the cabbage slaw and avocado mash for 3 to 4 days. Store leftover avocado mash with an avocado pit to preserve its freshness. Assemble your tacos fresh right before serving as listed in the last step. Finish with a squeeze of lime juice if you have any leftover. Nutrition boost: Top the tacos with pickled onions, salsa, or thinly sliced scallions. For more protein, stir some hemp seeds into the Black Bean Salad. Shortcut: Skip marinating the onions (step 1) and massaging the cabbage (step 2); simply mix everything together with the Black Bean Salad in step 3(b).
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1For the black bean salad (see note 1): medium red onion , jalapeños , large limes , Kosher salt and freshly cracked black pepper, small ear of fresh corn or frozen , cherry tomatoes , cilantro leaves and tender stems , fat garlic cloves , black beans , dried oregano , ground coriander , ground cumin , Extra virgin olive oil , thinly sliced green cabbage , medium ripe avocados , Your favorite hot sauce, taco-sized corn or flour tortillas .
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2Marinate the onions. In a large bowl, measure out 2 cup red onion. Add the jalapeños, 3 tbsp of lime juice, and 1/2 tsp kosher salt. Stir well, and set aside to marinate for at least 10 minutes, stirring once or twice.
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3Make the slaw. In a medium bowl, add the cabbage, 1 1/2 tsp lime juice, and a pinch or two of salt. Massage for 30 seconds to soften; set aside.
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4Finish the Black Bean Salad. Position an ear of corn upright on a sheet pan (to prevent the kernels from flying everywhere). Use a chef’s knife in a downward direction to shave the kernels, allowing them to fall into the pan. Quarter the tomatoes. Chop the cilantro. Grate all of the garlic, or use a garlic press; set aside 1 grated clove for the avocado mash. To the marinated onions, add the corn, tomatoes, cilantro, 2 grated garlic cloves, beans, oregano, coriander, and 1 1/2 tsp cumin. Toss well, then season with salt and pepper and more lime juice as needed. Drizzle in a bit of olive oil for richness. Set aside to marinate.
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5While the bean salad marinates, prepare your side salad (if you're making one), and prep the other ingredients. Make the avocado mash: In a bowl, mash the flesh of the avocados. Mix in the reserved grated garlic, 1 1/2 tbsp lime juice, 1/4 tsp cumin, a few drops of hot sauce, and several pinches of salt. Taste, adding more lime juice for tang, hot sauce for heat, or salt to season. TIP: If saving leftovers, store mash with an avocado pit to keep fresher longer. Heat the tortillas: Add each tortilla to a cast iron skillet over medium-high heat for 20-40 seconds per side. Stack and wrap the tortillas in a dish towel to keep warm. Or, simply warm them up in the microwave on a plate covered with damp paper towels.
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6Spread a bit of avocado mash onto each tortilla. Spoon the Black Bean Salad on top. Finish with some of the cabbage slaw and a few drops of hot sauce, as desired. Serve with your side salad, if you made one.