Spicy Black Bean and Corn Tacos

4 servings

TOTAL TIME" 45 minutes

1/2 cup raw pumpkin seeds

2 ears of corn, shucked or two cups frozen

1 medium jalapeño, seeded, finely chopped

1 teaspoon crushed red pepper flakes

1/4 cup chopped cilantro, plus more for serving

1 tablespoons olive oil

5 tablespoons fresh lime juice, divided, plus lime wedges for serving

1 1/4 teaspoons kosher salt, divided

1 red onion, coarsely chopped

2 (15-ounce) cans black beans, rinsed, drained

1 tablespoon ground cumin

12 small corn tortillas

1/2 cup sour cream

1 large avocado, thinly sliced

Toast 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 2 cups kernels). Add toasted nuts and seeds, jalapeño, red pepper, 1/4 cup chopped cilantro, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.

Heat 1 Tbsp. 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, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup 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 350°F 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 sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.

Calories: 400 for two tacos