Recipe: Corn and Black Bean Tacos
I have to be honest. I really had no inspiration for this recipe. No good memories to share, or interesting topics to write about. I've been running around like a chicken lately (and eating chicken), so I threw this dish together because it was healthy, cheap, and pretty tasty.
Wait a month before you make this recipe and use fresh corn. I caved and used frozen (yuck!), but I was really craving tacos and corn tacos especially. Whatever. I can't be a winner every time.
So eat and enjoy my friends. This was a throwaway post, but definitely not a throwaway recipe.
Corn and Black Bean Tacos
For the Sauce:
1 large jalapeño
4 fresh tomatillos, husk removed
Juice of 3 limes
2 TBS cilantro, minced
1 TBS hot sauce of choice
Salt and pepper to taste
1. Preheat oven to 400. Place jalapeño and tomatillos on a sheet pan and roast for 15 to twenty minutes or until soft. Place jalapeño in a small bowl and cover with plastic wrap. Let sit for 10 minutes. Remove skin and seeds from jalapeño.
2. Place tomatillos, jalapeño, cilantro, lime juice, and hot sauce in food processor or blender. Blend at a high speed until sauce is smooth. Season with a little salt and pepper.
For the filling:
1 cup black beans
1/2 onion, small diced
1 large clove garlic, minced
1 cup frozen corn, thawed or preferably 1 cob of fresh corn, in husk
1 large tomato, diced
1 avocado, sliced before serving
Corn or flour tortillas, as many as you want!
1. Place black beans in a large pot with onion and garlic. Fill pot with water, or until there is 2 inches of water above the beans. Cook over medium heat until beans are tender, about 1 hour.
2. Roast corn in same oven or if using fresh on the grill. For fresh corn roast in husk until soft about 20 - 30 minutes. If using frozen about 10 - 15 minutes.
3. Mix together the cooked black beans, corn, tomato, and tomatillo dressing. Serve hot with warm tortillas. Garnish with fresh avocado slices and cilantro leaves. Enjoy with a nice cold margarita and some crunchy tortilla chips.