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Spicy Black Bean and Corn Tacos

Katherine Sacks
  • 90 minutes
  • Serves 4

INGREDIENTS

1/4 cup

hazelnuts, coarsely chopped

1/4 cup

raw pumpkin seeds

2

ears of corn, shucked

1

medium jalapeño, seeded, finely chopped

1 tsp

crushed red pepper flakes

1/4 cup

chopped cilantro, plus more for serving

5 tbsp

olive oil, divided

5 tbsp

fresh lime juice, divided, plus lime wedges for serving

1 1/4 tsp

kosher salt, divided

1

red onion, coarsely chopped

2 15 ounce cans

black beans, rinsed, drained

1 tbsp

ground cumin

12

small corn tortillas

1/2 cup

sour cream

1

large avocado, thinly sliced