Ingredients
4 ears corn, removed from the cob
1/2 cup cilantro
6 medium radishes, thinly sliced into small strips
2 medium limes, zested and juiced
2 medium jalapeño peppers, seeded and diced
2 tbsp extra virgin olive oil
1/2 tsp sea salt
1 cup feta, crumbled, add more to taste (optional)
2 tbsp olive oil
1 large onion, chopped
Garlic salt, to taste
2 tbsp cumin
3 cans black beans, rinsed and drained; or 3 cups cooked black beans
2/3 cup water
20 small flour tortillas
2 large avocados, sliced into thin strips
Preparation
Put corn, cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt in a large mixing bowl. Mix well to combine.
Slowly add in the crumbled feta, then add more to taste.
Cover with plastic and place in the fridge.
Warm the extra virgin olive oil in a large wok over medium heat.
Add onions and garlic salt. Cook for about 8 minutes, stirring occasionally.
Once onions are tender, add in cumin and stir to combine for about 1 minute.
Add beans and water. Cover the pan and simmer for about 5 minutes.
Remove from heat, season generously with salt and pepper to taste, and cover again.
Spread some of the black bean mixture down the middle of each tortilla and top with some of the corn salad.
Place a slice of avocado and a few pickled jalapeños on top to garnish. Serve.
