We love sweet corn in black bean chili, so it only makes sense we'd like them together in tacos too. These were messy, messy tacos because of the amount of filling, but I loved the way they all worked together with different textures and flavors. Crisp corn meets soft beans and cream sour cream. Spicy peppers and onions play against sweet corn and cherry tomatoes. A big plus was the bulk of the items in these tacos are currently in season and were purchased at the farmers market. Fresh summer eating at its best.
There is really no recipe here, but I'll tell you how much we used of everything and how we prepared them.
Black Bean and Sweet Corn Tacos
3 ears of sweet corn, boiled for 5 minutes and them kernels removed from the cob
3/4 c dry black beans, simmered for 2 - 3 hours until soft. Season with salt and pepper
1 poblano pepper, seeded and sliced
1 jalapeno pepper, seeded and sliced
1 onion, sliced
Sauté the peppers and onion with about 1/2 tablespoon olive oil until tender
(Note: You could also grill the corn, peppers and onions if you want a little smokier flavor)
handful of chopped cilantro
chopped cherry tomatoes or favorite salsa
8 soft taco shells, heated in the microwave or on a grill.
Makes 8 tacos
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