Forge Crafted Recipes

Ingredients: 

2 ears of corn

1/4 cup chopped cilantro 

6 medium radishes, sliced

1 jalapeño pepper, minced

1 tablespoon ground cumin 

2 cans black beans, rinsed

1 small white onion, chopped

1 lime, zested and juiced

1 avocado

corn tortillas 

salt and pepper

olive oil

Directions

1. Slice the kernels off of the corn cobs and place them in a medium sized bowl. Add 1 tablespoon of olive oil, 1/4 teaspoon salt, the chopped cilantro, sliced radishes, lime zest and juice, and jalapeño to the bowl. Mix well and set aside. 
2. Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and a sprinkle of salt. Cook for 6 minutes, stirring occasionally (until the onions are turning translucent). Add the cumin, salt and pepper and stir for 30 seconds.
3. Pour the beans and 1/3 cup of water into the skillet and stir. Cover and reduce heat to a simmer. Cook the beans for 5 minutes, then remove the lid and use a fork to mash up half of the beans. 
4. Heat the tortillas on a skillet over medium heat until warm. Assemble the tacos by spreading the black beans down the middle of each tortilla. Top the beans with the corn salad and a slice of avocado. For an extra kick, drizzle with hot sauce.