Ingredients
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3 tablespoons olive oil, divided
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2 garlic cloves, minced
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1 (15 ounce) can black beans, undrained
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1 (8 ounce) can corn, drained
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4 tablespoons cilantro, chopped
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1 teaspoon salt, divided
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1/2 teaspoon pepper, divided
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12 -15 radishes, halved lengthwise & thinly sliced
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4 green onions, thinly sliced
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12 corn tortillas
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1 cup feta cheese, crumbled
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2 limes, juice of
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1 serrano pepper, minced
Instructions
- In a medium pot, heat 2 tablespoons olive oil. Add garlic and cook for about 1 to 2 minutes until the garlic is just fragrant barely starting to brown. Add the black beans along with the can liquid, corn, 1 tablespoon of cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil, then simmer 15 minutes or until the liquid condenses.
- While the beans & corn cook, prepare the salse: Combine 1 tablespoon olive oil, 3 tablespoons cilantro, 1/2 teaspoon salt, 1/4 teaspoon pepper, radishes, green onions, serrano pepper and lime juice.
- To serve the tacos, place the beans & corn in the middle of a tortilla and top with salsa and feta. Sprinkle with additional cilantro, if desired.