Name: Spicy Black Bean and Corn Tacos
Cook time: 45 minutes
Total time: 45 minutes
Yield: 4 servings
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 teaspoon crushed red pepper flakes; 1/4 cup chopped cilantro, plus more for serving; 5 tablespoons olive oil, divided; 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

These meatless tacos are one of our favorite bean recipes. They're loaded with avocado corn jalapeño cilantro and...

Photo by Chelsea Kyle, Food Styling by Katherine Sacks

Ripe summer corn is so delicious, so fresh, and so full of flavor, you can enjoy it raw. Filled with black beans, avocado, and raw corn marinated in bright lime juice along with jalapeño, cilantro, and toasted nuts and seeds, these hearty vegetarian tacos make an easy-to-cook, easy-to-eat weeknight dinner.

Cooks' Note

When ripe, fresh corn is unavailable, cook ears in boiling salted water until bright yellow and tender, about 6 minutes. Let cool and continue with recipe.

Recipe notes

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