Fresh Corn Salsa and Black Bean Tacos

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Tacos! There are endless recipes and variations for tacos, which is what I love about them. These tacos are made bright with the corn salsa, the corn right off the the cob. I layered it with a traditional tomato salsa and fresh avocado as well for a balanced bite. As you can see by the pictures these were pretty overstuffed, and I would up eating a lot with a fork. They would be great without the tortillas in a bowl as well with rice or quinoa, like any taco fixings.

Serves 4. Takes 30 minutes plus garlic roasting time

Ingredients

2 15 ounce cans black beans

1 white onion- diced and split half/half

1 whole bulb garlic, roasted. To roast garlic, chop off the bottom quarter. Leave in the peel. Cover in olive oil and place in foil wrap. Put in oven at 400 degrees for an hour. Garlic will be soft and light golden brown and easily pop out of its peel.

1 separate clove garlic finely minced

2 stalks corn, all kernels cut off

6 radishes thinly sliced

2 handfuls cilantro, finely minced and divided in half

2 limes both juiced, one zested

1 lemon

1 jalapeño minced and seeded

2 Serrano peppers (or 3 more jalapeño peppers)

1/3 cup feta cheese

1 handful pickled carrots, diced. To pickle carrots: place 1/2 cup white vinegar and 1/2 cup Apple cider vinegar in pot with 1/2 cup water. Add a pinch salt, pinch of crushed red pepper, and several slices of fresh jalapeño to the pot. While coming to a boil, peel and chop up several carrots into inch size pieces. Place into pot, bring to boil then turn off heat. Let cool then jar.

1can fire roasted tomatoes (15 ounce)

1 bunch green onions (ok to leave out)

1 avocado, sliced

Sea salt

EVOO

Cumin

Smoked paprika

Chipotle

Crushed red pepper

Directions

Place a sauté pan on the stove at medium heat with a tablespoon olive oil. When hot, add half the white onion to the pan. Cook until softened, about 5 minutes. Add minced garlic to the pan and cook another 1-2 minutes. Add the black beans with their juice to the pan. Season with about a teaspoon each: crushed red pepper, cumin, smoked paprika, and chipotle. Turn down heat to low and let simmer for about 20 minutes to cook off the bean liquid, stir occasionally.

While the beans are cooking you can make the two salsas to go with the dish.

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My favorite quick salsa comes from Thug Kitchen. It uses canned tomatoes, but you would never know, it tastes so fresh. The only part that takes any time is roasting the garlic, the rest comes together in a few minutes in the food processor.  Add your roasted garlic, can of roasted tomatoes, half the white onion, a handful of the cilantro, the Serrano peppers, the green onion (if using), juice of one lime, 1 teaspoon salt, 1 teaspoon cumin, 1 tablespoon lemon juice and pulse together. For both this and the salsa below, I add a splash of lemon juice as I really love the brightness of lemons compared to limes. Or according to my brother, I just like Sprite and its lemon-lime goodness.  You can use immediately and jar the rest.

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To make the corn salsa, place your fresh corn kernels in a bowl with the juice and zest of one lime, one tablespoon of lemon juice, one handful of minced cilantro, the feta cheese, the sliced radishes, the pickled carrots and add a teaspoon of salt. Mix together and set aside. This part of the recipe I found on Cookie and Kate. I added the pickled carrots for that extra punch of the vinegar.

Time to assemble your tacos! Heating up your tortillas on a skillet will give them a little extra edge. Start with a scoop of the black beans then layer the two salsas on top. Finish it off with fresh avocado.  One of the reason I like this taco recipe and similar ones to it, is because there is very little cheese. Just a little feta, which gives that nice salty punch. Cutting back on the cheese is good for us cheese-aholics!

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** As stated above the roasted tomato salsa recipe is adapted from Thug Kitchen. I have a terrible mouth, so I love their hilarious recipes.

http://www.thugkitchen.com

** Cookie and Kate is another great blog featuring wonderful whole food recipes and great photos (with a dog!)

Sweet Corn & Black Bean Tacos

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