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Sweet Corn And Black Bean Tacos w/ Avocado Crema

Total Time35 mins



  • 2 cups fresh corn shucked (about 2 ears)
  • 1 ⁄4 cup cilantro chopped
  • 3 medium radishes sliced into strips
  • 1 lime juiced and zested
  • 1 small jalapeno seeded and minced (optional)
  • 1 tablespoon olive oil
  • 1 ⁄4 teaspoon salt
  • 1 ⁄2 cup Cotija cheese


  • 2 cans black beans rinsed and drained
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • 1 small red onion chopped
  • 1 cup your favorite chunky salsa
  • 1 tablespoon cumin
  • 1/4 cup vegetable stock
  • salt and pepper to taste


  • 1 cup cilantro
  • 2 tablespoons lime juice
  • 1 cup sour cream
  • 1 ⁄4 teaspoon salt


  • 10 small corn tortillas
  • 2 large avocados sliced into thin strips
  • salsa


  • Toss ingredients for corn and radish salad in a medium mixing bowl. Stir well to combine. Taste and season additionally if needed.
  • To prepare the beans, heat olive oil in a large saucepan. Add the onions and garlic with a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and the garlic is fragrant, about 6-8 minutes. Add the cumin and cook for another 30 seconds. Pour in beans, salsa and vegetable stock. Stir then cover and reduce heat to a simmer. Cook for 10 minutes, then remove lid and use the back of a fork or masher to mash half the beans. Remove from heat, season generously with salt and pepper and cover until ready to serve.
  • Combine cilantro and lime juice in a food processor and pulse until fine. Add sour cream and salt and puree until smooth. Taste and adjust seasoning as needed.
  • To warm the tortillas, heat a cast iron skillet over medium heat and warm each tortilla, flipping occasionally. Fold in a towel to keep them warm.
  • Spread the beans down the middle of each tortilla, then top with corn salad. Top with sliced avocado, salsa and a side of crèma.