So, I’ve screwed around with this recipe a few times; the last time I made it, it didn’t turn out well so I figured I’d wait to make them again for a while. Now that I’ve had some time to consider the recipe and have access to a few more interesting ingredients, I figured I’d give it another go. (Note: for a vegan variant, thinly sliced avocado also works instead of sour cream to top the tacos. Add an extra splash of acid to make up for the lack of sourness.)
- 1 can black beans, drained (I prefer low-sodium, but that’s up to you)
- 1 medium onion, diced (I used a fresh Walla-Walla sweet onion, but a yellow onion would work too)
- 3 cloves garlic, minced
- 3 tomatillos, diced
- 1/2 red pepper, diced
- 3 Serrano peppers, diced (You could also switch one for a Red Fresno pepper, to increase the quantity of red. Spice level of this recipe can be managed by changing pepper content.)
- 3/4 cup frozen yellow corn kernels
- Dash each of cumin, cayenne pepper, and coriander
- Splash of rice vinegar (I used rice vinegar, but would have preferred lime juice had I had either it or limes)
- Splash of olive oil
- Tortillas (2-3 per person; if serving with sides, 2)
- Sour cream
Heat oil in large, thick-bottomed pan. Bloom spices in pan until oil is hot, then add garlic and onion and sauté until onions are translucent. Add peppers and tomatillos, and let heat for a moment before adding vinegar. Stir to mix, stirring occasionally until peppers have softened slightly, then add beans and corn, as well as some water poured into the bean can, enough to bring the liquids level mostly up to the top of the mixture. Bring to a simmer, then cover for a few minutes while prepping tortillas and sour cream; remove lid and stir, and reduce liquids. Once liquids are mostly simmered away, turn off heat and serve.
Serves 2-3, I think. I haven’t tried to serve a crowd yet.