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.
Peach Salsa
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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