Bean and Corn Tacos

  • 1 Nectarine
  • 1 Tomato
  • Diced red onion
  • 1 Habanero pepper
  • Lime
  • Cilantro
  • Cumin seeds, salt, pepper

Bean & Corn Fill
  • 2 Cans of beans, washed and drained. I used one white and one black.
  • Corn
  • 1 Onion
  • 1 Jalapeno
  • Cilantro
  • Cumin seeds, red chili flakes, salt, pepper

  • Pumpkin seeds (Shelled and unsalted)
  • Almonds

  • Soft taco tortillas
  • 1 Ripe Avocado
  • Cheese (I used a hard goat cheese. Armenian string cheese or cotija would also be great)
  • Cilantro
  • Lime

Toast the Nuts
  1. Heat a little olive oil in a pan and toast the pumpkin seeds and almonds until golden and fragrant (about 10 minutes).
  2. Remove from heat and remove excess oil. Set aside.

  1. Dice nectarine, tomato, onion, habenro pepper. Add to bowl.
  2. Mix with lime, cilantro, cumin seeds, salt and pepper. Set aside.

Bean & Corn Fill
  1. Cook the onion and jalapeno together in EVOO until soft and transparent. Season with cumin seeds, red chili flakes, salt and pepper.
  2. Add in beans and corn. Cook until mushy
  3. Add in a few cilantro leaves and lime towards the end. Set aside.

  • Coat the tortillas with a little water. Grill on both sides until a few brown spots emerge.

  • Add one spoon of bean/corn mix, one spoonful of avocado, one spoonful of salsa. Sprinkle toasted nuts and cheese. Add cilantro and lime at end.
  • 3 tacos per person is a good amount!