I love Seattle. I have never been happier with where I live since I moved here from Los Angeles. The weather, the city, the Sound, the absolutely amazing foodie restaurants, everything. Having said that…there is one thing I truly miss about L.A. I’ll give you hint. It’s not the sun and perfectly blue skies (gross).
The mexican food. OMG the mexican food. I’ll admit I took it for granted. Just assumed it was the same everywhere. AKA amazing. Well……..it’s not. Seattle has almost everything I could ever ask for in a city, with one teensy exception. I’ve searched. And searched. Aaaand seeeearched. I’ve been given some recommendations…Turns out I’m just seriously spoiled when it comes to mexican food. I will say, I’ve found one decent place so far that resembles the taste of Mexican food down south: El Chupacabra, with street style tacos, enchiladas, stiff margaritas and not a blender in site. Decorated like Day of the Dead too!
But man. Most of the time when I’m jonesin’ for some serious Mexican cuisine up here, I usually just gotta whip it up myself. Which brings me to these wonderfully delicious Grilled Yellow Corn and Black Bean Tacos!!!
This particular recipe is so easy; simple ingredients yet lots of flavor! I’ve been experimenting with corn on the cob during this warmer weather and just a drizzle of olive oil, salt and pepper goes a loooooong way. I ate almost half a cob before getting it to the mixing bowl!!!
Seriously guys, SOOO GOOD! Oh and healthy. AND vegetarian. Super bonus right? You can even just remove the queso and it’s vegan! So many options. Make sure to add that lime juice and squeeze a little extra on top just before you eat! Gives a little extra zing to these Grilled Yellow Corn and Black Bean Tacos, which have rapidly become one of my favorites. It’s just so easy, quick, and perfect for summer! And they’ll definitely satisfy any mexican food craving heading your way :-).Print
- 1 bag small flour tortillas, 2 tortillas per taco
- 3 sweet, yellow corn on the cobs
- 3 tablespoons olive oil + extra for drizzling
- 2 14 oz cans of black beans, drained
- 3 medium roma tomatoes, diced
- 1 teaspoon cumin
- 1/2 teaspoon lime juice
- Coarse salt and ground black pepper
- Fresh cilantro leaves, slices of lime and diced avocado, for garnish
- Queso fresco cheese, crumbled for garnish
- 1 carton grape tomatoes, sliced lengthwise for garnish
- Preheat a cast iron grill pan at medium-high heat or an outdoor grill. Drizzle each cob of corn with 1 tablespoon olive oil and liberally sprinkle salt and pepper on each one. Using tongs, place on the heated grill. Cook each side until grill marks form and corn kernels are softened, about 10 minutes total. Drizzle with more olive oil if necessary.
- Remove from heat when done and let cool. Slice corn kernels off the cob.
- In a medium mixing bowl, combine corn, black beans, roma tomatoes, lime juice and cumin in a mixing bowl. Add salt and pepper to taste.
- Heat tortillas on the grill, over the stove or in a microwave. Assemble tacos with corn and bean mixture. Top with cilantro leaves, diced avocado, queso fresco cheese, sliced grape tomatoes and lime slices. Serve warm.