Ingredients:

  • 1 tbsp olive oil
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 2 tbsp water
  • 6 small (6-inch) corn tortillas
  • 1/2 cup crumbled feta cheese
  • 1 ripe avocado, sliced
  • 2 radishes, thinly sliced
  • fresh cilantro for garnish

Instructions:

  1. Place a skillet over medium-high heat with the olive oil. Once the oil shimmers, add the corn kernels and leave undisturbed for 2-3 minutes until charred and toasted.
  2. Push the corn to the edges of the pan. Add the cumin, chili powder, and garlic powder to the center, stirring for 30 seconds until fragrant.
  3. Stir in the rinsed black beans, salt, and pepper. Lightly mash about 1/4 of the beans with a spatula to create a creamy binder.
  4. Pour in the water and lime juice, stirring for 2 minutes until the liquid reduces into a thick, glossy glaze.
  5. Warm the corn tortillas in a dry pan or over a gas flame until pliable. Spoon the bean and corn filling into the center of each tortilla.
  6. Top each taco with sliced avocado, radish, crumbled feta cheese, and fresh cilantro.