The Pioneer Woman Tasty Kitchen
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Summer Corn & Black Bean Tacos

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Level: Easy

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Description

These tacos have one of the best of summer’s produce: corn! It’s a light and healthy taco that the whole family will love

Ingredients

  • FOR THE CORN SALAD:
  • 2 ears Corn, Shucked
  • 3 whole Radishes, Sliced Into Thin Strips
  • 1 whole Jalapeno, Diced
  • 3 Tablespoons Lime Juice
  • 1 Tablespoon Olive Oil
  • ½ teaspoons Salt
  • Black Pepper To Taste
  • ½ cups Crumbled Feta Cheese
  • FOR THE BLACK BEANS:
  • 1 Tablespoon Olive Oil
  • 1 whole Onion, Diced
  • 1 Tablespoon Cumin
  • 1 can (15 Oz. Size) Black Beans, Drained
  • ⅓ cups Water
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • FOR THE TACOS:
  • 10 whole Tortillas
  • 2 whole Avocados, Sliced

Preparation

To prepare the corn salad, add corn kernels, radishes and jalapeno to a bowl and mix to combine. Add lime juice and olive oil. Season with salt and pepper and stir to combine. Finally, mix in the feta cheese and set aside.

Next, prepare the black beans. Heat olive oil in a small saucepan over medium heat. Add onions and cook for 4–5 minutes until translucent. Add cumin and continue stirring. Next, add drained black beans and water, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Once the mixture has cooked, removed from heat and season as desired.

Assemble the tacos. Layer the black bean mixture first, top with the corn mixture and then add avocado and any other garnishes. Enjoy!

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