Savory beans, sweet corn and lime juice combine to make a quick, easy, and affordable Taco Tuesday.
While the taste of this taco is slightly above average (compared to other tacos we’ve like) this one is a clear winner in cost and convenience.
The beans have a nice flavor to them. And they pair up well with the corn and avocado. The tanginess of the limes and the savoriness of the beans mesh quite well.
A good looking, though standard looking taco. Could become more eye appealing with some bright diced tomatoes or shredded purple cabbage ect.
Another great aspect of this one is cost. Possibly one of the cheapest tacos we’ve made yet. One important ingredient is the Cojita cheese. Don’t skip this one, you really need the saltiness to work with the rest of the flavors going on.
One of the best aspects of this recipe is its simplicity. Very quick and easy to pull off. A great “fancy” taco for when you are low on time but want to impress.
Verdict: Yes taco!
Not every taco needs to be extravagant. Sometimes reliable, tasty affordable, and quick win out. In this case these factors add up to a big winner.
BLACK BEAN AND AVOCADO-SWEET CORN SALAD TACOS
- 1 ear sweet corn
- 1 avocado
- 1 lime juice
- 1/4 tsp salt
- 1/4 cup cilantro minced plus extra for topping
- 1 can black beans
- 1 cup vegetable stock
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- corn tortillas
- cotija or feta cheese
- hot sauce
Carefully remove the kernels from the corn cob and place in a bowl. Cube the avocado and add to the bowl with sweet corn. Squeeze in the lime juice followed by the salt and cilantro. Toss until the corn and avocado are coated, set aside.
Heat the blacks beans, vegetable stock, cumin, coriander, and garlic powder on a low simmer.
Heat the tortillas as desired. Assemble the tacos with a a few spoonfuls of the black beans followed by the avocado relish, cotija cheese, and a drizzle of hot sauce.