Black Bean Tacos

Ingredients

• Black beans:
• 2 ears of corn, cooked and cut off the cob
• 2 cans black black beans, rinsed and
• ¼ cup chopped cilantro
• drained
• 1 tablespoon olive oil
• 3 medium red radishes, thinly sliced
• 1 small yellow or white onion, chopped
• 1 medium lime, zested and juiced
• 1 tablespoon ground cumin
• 1 small-to-medium jalapeño pepper, minced
• ⅓ cup water
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ¼ teaspoon kosher salt
• ½ to ⅔ cup crumbled feta

Directions

1. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
2. Serve on warmed corn tortillas with corn and feta salad on top