Black Bean, Corn and Avocado Tacos

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.