Spicy Black Bean and Corn Tacos

Ingredients for Spicy Black Bean and Corn Tacos

• 40g hazelnuts, coarsely chopped

• 35g raw pumpkin seeds

• 2 ears of corn, shucked

• 1 medium jalapeño, seeded, finely chopped

• 1 teaspoon crushed red pepper flakes

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

• 80ml olive oil, divided

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

• 1 1/4 teaspoons kosher salt, divided

• 1 red onion, coarsely chopped

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

• 1 tablespoon ground cumin

• 12 small corn tortillas

• 120ml soured cream

• 1 large avocado, thinly sliced

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.