Name: Double Wrapped Black Bean and Corn Salad Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 4 ears of corn; 1 pint cherry tomatoes, sliced in half or quarters; 1/2 of a small red onion, thinly sliced; 2 small jalapeño peppers, thinly sliced; 3 ½ tablespoons lime juice; 3 tablespoons extra virgin olive oil; Kosher salt or sea salt to taste; Freshly cracked black pepper to taste; 1 cup hemp seeds; 6 tablespoons freshly squeezed lime juice; 1 heaping cup fresh cilantro leaves; ½ teaspoon ground cumin; 5 garlic cloves, roughly chopped; 2 tablespoons nutritional yeast; 1 tablespoon extra virgin olive oil (optional); 1 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon chili powder; 1/2 teaspoon ground cumin; 1 can black beans, drained and rinsed; 2 bay leaves; 2/3 – 1 cup water, vegetable broth, or canned bean liquid; 1 tablespoon fresh lime juice; Soft corn tortillas; Hard taco shells

why make this recipe

Double Wrapped Black Bean and Corn Salad Tacos offer a delightful mix of flavors and textures. The combination of crispy hard taco shells and soft corn tortillas creates a satisfying contrast. This recipe is not only tasty but also packed with healthy ingredients. The vibrant corn salad and creamy cilantro crema add freshness, making these tacos perfect for any occasion.

how to make Double Wrapped Black Bean and Corn Salad Tacos

Ingredients:

Corn Salad
Cilantro Crema
Refried Black Beans
Soft corn tortillas
Hard taco shells
1/2 of a small red onion, thinly sliced
2 small jalapeño peppers, thinly sliced
3 ½ tablespoons lime juice
3 tablespoons extra virgin olive oil
Kosher salt or sea salt to taste
Freshly cracked black pepper to taste
4 ears of corn
1 pint of cherry tomatoes, sliced in half or quarters
1/2 cup water
1 cup hemp seeds
6 tablespoons freshly squeezed lime juice
1 heaping cup fresh cilantro leaves
½ teaspoon ground cumin
3 garlic cloves, roughly chopped
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil (optional)
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can black beans, drained and rinsed
2 bay leaves
2/3 – 1 cup water, vegetable broth, or canned bean liquid
1 tablespoon fresh lime juice

Directions:

Prepare the tortillas by wrapping them in a damp paper towel and microwaving for 20-25 seconds to soften.
Spread refried black beans on a soft corn tortilla, place a hard taco shell upright in the center, and fold the soft tortilla around it, pressing to seal.
Fill hard taco shells with corn salad using a slotted spoon, then top with cilantro crema.
For the corn salad: Combine red onion, jalapeños, lime juice, and olive oil in a bowl. Season with salt and pepper and let it marinate.
Shave corn kernels from the cob, char half in a skillet, then mix with the marinated vegetables and raw corn.
For the cilantro crema: Blend water, hemp seeds, lime juice, cilantro, cumin, garlic, jalapeño, salt, pepper, nutritional yeast, and olive oil until smooth.
For the refried beans: Heat oil, sauté garlic, add spices, beans, bay leaves, and water or broth. Cook until warmed, then mash part of the beans and season with lime juice.
Serve tacos with corn salad and cilantro crema on top.

how to serve Double Wrapped Black Bean and Corn Salad Tacos

Serve the tacos fresh for the best taste. You can place them on a large platter for sharing. Consider adding sides like salsa, guacamole, or extra lime wedges for more flavor.

how to store Double Wrapped Black Bean and Corn Salad Tacos

Store any leftover components separately in airtight containers. The corn salad and cilantro crema can be kept in the fridge for up to 3 days. Reheat the refried black beans before serving again. Soft tortillas and hard taco shells are best consumed fresh, but they can also be stored in a cool, dry place.

tips to make Double Wrapped Black Bean and Corn Salad Tacos

Use fresh corn for the best flavor. If corn is out of season, frozen corn can be a good substitute.
For a spicier kick, leave the seeds in the jalapeños or add more as desired.
If you want to save time, canned corn can work in the corn salad.
Customize the toppings with avocado, cheese, or your favorite hot sauce.

variation

You can alter this recipe by using different proteins such as grilled chicken or tofu. You can also switch up the veggies in the corn salad based on what’s in season or your preference.

FAQs

Can I make these tacos ahead of time?

Yes, you can prepare the corn salad, cilantro crema, and refried beans in advance. Just assemble the tacos right before serving to keep the tortillas fresh.

What if I don’t have hard taco shells?

You can use just soft tortillas or try using lettuce leaves as a low-carb alternative.

Can I use other beans instead of black beans?

Yes, pinto beans or kidney beans can be used if you prefer. Just follow the same preparation steps.