Spicy Black Bean and Corn Tacos

Ingredients for Spicy Black Bean and Corn Tacos

• 40g hazelnuts, coarsely chopped

• 35g de graines de citrouille crues

• 2 ears of corn, shucked

• 1 medium jalapeño, seeded, finely chopped

• 1 cuillère à café de flocons de piment rouge écrasés

• 1/4 cup chopped coriander, plus more for serving

• 80ml d'huile d'olive, divisée

• 80ml fresh lime juice, divided, plus lime wedges for serving

• 1 1/4 cuillères à café de sel kasher, divisé

• 1 red onion, coarsely chopped

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

• 1 cuillère à soupe de cumin moulu

• 12 small corn tortillas

• 120ml de crème aigre

• 1 large avocado, thinly sliced

How to make Spicy Black Bean and Corn Tacos

Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8–10 minutes.

Meanwhile, slice corn off cobs into a large bowl (you should have about 300g kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped coriander, 1/4 cup oil, 3 tablespoons lime juice, and 1/2 teaspoons salt; toss to combine.

Heat remaining 1 tablespoon oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4–5 minutes. Add beans, cumin, 80ml water, and remaining 3/4 teaspoons salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 80ml water, and use the back of a fork to mash up about half of beans.

Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 177°C oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.

Whisk soured cream and remaining 2 tablespoons lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and coriander leaves. Drizzle with soured cream mixture and serve with lime wedges alongside.

Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.