Sweet Corn and Black Bean Tacos

Discover Sweet Corn and Black Bean Tacos. Review the available recipe details and open the credited original source for the complete preparation method.

• 2 ears of corn, shucked (about 2 cups fresh corn kernels) ↔ Remplacer
• ¼ cup chopped cilantro ↔ Remplacer
• 3 medium red radishes, thinly sliced into small strips ↔ Remplacer
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice) ↔ Remplacer
• 1 small-to-medium jalapeño pepper, seeds removed and minced (omit if sensitive to spice) ↔ Remplacer
• 1 tablespoon olive oil ↔ Remplacer
• ¼ teaspoon sea salt ↔ Remplacer
• ½ to ⅔ cup crumbled feta, to taste (optional) ↔ Remplacer
• 2 cans black black beans, rinsed and drained (or 3 cups cooked black beans) ↔ Remplacer
• 1 tablespoon olive oil ↔ Remplacer
• 1 small yellow or white onion, chopped ↔ Remplacer
• 1 tablespoon ground cumin ↔ Remplacer
• ⅓ cup water ↔ Remplacer
• Salt and black pepper, to taste ↔ Remplacer
• 10 small round corn tortillas (gluten free for gluten-free tacos) ↔ Remplacer
• 1 large avocado, sliced into thin strips ↔ Remplacer
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce ↔ Remplacer

Les conversions sont approximatives ; la source originale reste la référence.

Cette page peut contenir une traduction automatique. La source originale prévaut.