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Entree
4 servings
10 minutes
5 minutes
Cara Mangini (The Vegetable Eater)
2 tablespoons extra-virgin olive oil
3 garlic cloves, pressed or minced
1 can (15½ ounces) black beans, rinsed and drained
1½ to 2 cups sweet corn kernels (from 2 large ears or frozen)
¾ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon fine sea salt
½ cup sour cream
8 to 10 small (5- to 6-inch) flour tortillas, warmed
1 to 2 avocados, diced, for serving (optional)
2 cups finely shredded red cabbage
Peach Salsa (recipe follows)
Lime wedges, for serving (optional)
Heaping 2 cups ¼-inch diced peaches
Fine sea salt
1½ tablespoons freshly squeezed lime juice, plus more as needed
1 small jalapeño, seeds and ribs removed, finely chopped
¼ cup finely diced sweet onion
½ cup fresh cilantro leaves and thin stems, chopped
Heat the oil in a large skillet over medium heat until it just begins to shimmer. Add the garlic and cook, stirring frequently and occasionally tilting the pan and pooling the oil to submerge the garlic, until it is golden and tender, about 2 minutes. Be careful not to let it burn.
Add the black beans, corn, cumin, coriander, and salt. Cook, stirring occasionally, until the corn is just tender and the black beans are warmed through, about 3 minutes. Taste and adjust salt if needed.
To assemble the tacos, spread about 1 tablespoon sour cream over the tortillas, then layer each with about ¼ cup of the corn mixture, diced avocado (if using), a sprinkle of cabbage, and a spoonful of peach salsa. Serve with extra lime wedges.
Stir together the peaches, ¼ teaspoon salt, lime juice, jalapeño, onion, and cilantro until well combined.
Adjust lime juice and salt to taste.
Let stand to marinate for at least 30 minutes until serving.
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