Black Bean and Tomatillo Tacos

These tacos feature a quick homemade, roasted tomatillo salsa, spiced black beans, and tangy feta cheese. They would make a great weeknight dinner. These tacos are on the spicy side, so scale back on the serrano and cayenne if you are serving sensitive palates. You could also serve the salsa and beans with rice to make a burrito bowl, or crisp romaine lettuce for a filling salad (you might want to add toasted pepitas for a little crunch!).

Black Bean and Tomatillo Tacos
Makes about 8 small tacos
Tomatillo salsa:
1.5 pounds small tomatillos
2 ears corn on the cob, shucked
1 medium white onion
1/2 cup cilantro leaves, chopped
1 small lime, juiced
2 tablespoons chopped serrano or jalapeño peppers
2 cloves garlic, pressed or minced
1/2 teaspoon salt
1/2 teaspoon chili powder

Black beans:
2 cans black beans, rinsed and drained
1 tablespoon olive oil
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper
1/2 small lime, juiced
hot sauce like Cholula, to taste (optional)

Tacos:
8 small flour tortillas
crumbled feta cheese
optional garnishes: chopped romaine lettuce, lime wedges, hot sauce

Position an oven rack 6 inches from your oven's broiling element and heat the broiler. Place the whole tomatillos on a rimmed baking sheet. Broil the tomatillos until they are starting to char on the sides, turning halfway, about 7 minutes. Transfer the tomatillos to a cutting board and let them cool.

Arrange the shucked corn in a single layer on your baking sheet. Broil until the corn kernels are starting to sink in the middle and caramelize on the edges, turning occasionally. This could take up to 10 minutes.

Chop your onion and reserve half for the black beans. Use a serrated knife to chop the tomatillos into small pieces, removing the tough center and any skins that fall off in the process. In a mixing bowl, combine the chopped onions, tomatillos, corn, cilantro, lime juice, peppers, salt and chili powder.

Heat a medium sauce pan over medium-low heat. Add the olive oil and remaining chopped onion and cook until the onions are turning translucent. Add the black beans, cumin powder and cayenne pepper. Cook until the beans are warmed through and softened, stirring often, about 5 to 7 minutes. If the beans seem too dry at any point, mix in a little splash of water.

Drain any excess liquid from the salsa. In a medium-sized sauté pan over medium heat, quickly warm tortillas individually for a few seconds on each side. Spread black beans down the middle of each tortilla, top with salsa and a generous sprinkle of feta cheese. Serve immediately.

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About the Author

Kate is a self-taught photographer and vegetarian home cook from Oklahoma. Her blog, Cookie and Kate, is all about celebrating whole foods. She is an avid supporter of the occasional indulgence and enjoys nothing more than eating ...
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