Circle B Kitchen
Adapted from a recipe from Beanplate
(serves 4)
1 T. olive oil
2 ears fresh corn, kernels removed (about 2 cups of corn)
1 can black beans, drained and rinsed
1 avocado, diced
1 large tomato, diced
1 fresh jalapeno, diced, seeds and veins removed
(or 2 poblano chiles, roasted, steamed, skinned and diced)
¼ cup cilantro, chopped
salt and pepper to taste
Grated jack and cheddar cheese (or crumbled queso fresco or feta cheese)
8 fresh corn tortillas (homemade or store-bought)
Drizzle Sauce
3 tablespoons, fresh squeezed lime juice
½ tsp honey
2 tablespoons of olive oil
salt and pepper to taste
Heat oil in large skillet over medium-high heat. Add corn and cook for 3 to 5 minutes, stirring occasionally. Remove from heat and set aside to cool. Once cooled, combine the corn with the beans, tomatoes, chiles, and avocado in a large mixing bowl.
Mix the lime juice and honey in a measuring cup. Slowly whisk in oil. Add salt and pepper to taste.
Pour dressing over salad. Add cilantro, mix gently to combine.
Heat some fresh corn tortillas on a griddle (or pan-fry them for crispy tacos). Spoon filling into the tortillas, top with cheese and serve.