Spicy black bean and corn tacos for a tasty meal night

Ingredients for Spicy black bean and corn tacos

• 30 g hazelnuts, coarsely chopped

• 30 g raw pumpkin seeds

• 2 ears of corn, shucked

• 1 medium jalapeño, deseeded, finely chopped

• 5 ml crushed red pepper flakes

• 30 g chopped coriander, plus more for serving

• 75 ml olive oil, divided

• 75 ml fresh lime juice, divided, plus lime wedges for serving

• 7 g kosher salt, divided

• 1 red onion, coarsely chopped

• 2 (425 g) cans black beans, rinsed, drained

• 15 g ground cumin

• 12 small corn tortillas

• 120 ml soured cream

• 1 large avocado, thinly sliced

How to make Spicy black bean and corn tacos

1. Toast the hazelnuts and pumpkin seeds in a medium frying pan over medium heat, tossing occasionally, until golden brown, about 8–10 minutes.

2. Meanwhile, slice the corn off the cobs into a large bowl (you should have about 480 ml of kernels). Add the toasted nuts and seeds, jalapeño, red pepper, 60 ml of chopped coriander, 60 ml of oil, 45 ml of lime juice, and ½ tsp of salt; toss to combine.

3. Heat the remaining 15 ml of oil in a medium frying pan over medium heat. Add the onion and cook, stirring, until it starts to release moisture and turns translucent, about 4–5 minutes.

4. Add the beans, cumin, 80 ml of water, and the remaining ¾ tsp of salt. Cover and cook until the liquid is reduced and the beans soften, about 5 minutes. Uncover, add another 80 ml of water, and use the back of a fork to mash about half of the beans.

5. Warm the tortillas one at a time using tongs directly over a gas burner on medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds on each side. (Alternatively, wrap the tortillas in foil and heat in a 180°C oven until warmed through, or wrap in damp kitchen paper and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a tea towel to keep warm.

6. In a small bowl, whisk together the soured cream and the remaining 30 ml of lime juice.

7. Fill each tortilla with the bean mixture, then top with the corn salsa, avocado, and coriander leaves. Drizzle with the soured cream mixture and serve with lime wedges on the side.

8. Prepare the corn salsa and beans up to 3 days in advance; store them separately, cover, and chill. Bring the corn salsa to room temperature and reheat the beans in a frying pan before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.