Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema

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Sweet caramelized corn and black bean tacos topped with a tasty roast zucchini salsa, some roasted poblano crema and crumbled queso fresco that just screams summer!


  • 1 tablespoon oil
  • 4 ears corn, kernels removed
  • 1 small onion, diced
  • 1 jalapeno pepper, seeded and finely diced
  • 2 cloves garlic, chopped
  • 1 (19 ounce) can black beans
  • salt and pepper to taste
  • salt and pepper to taste
  • 8 corn tortillas
  • 1 batch roast zucchini salsa
  • 1 batch roasted poblano crema
  • queso fresco to taste, crumbled
  • cilantro to taste
  • lime wedges to taste


  1. Heat the oil in a heavy bottomed pan over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the onion and jalapeno and saute until tender, about 2-3 minutes.
  4. Add the garlic and saute until fragrant, about a minute.
  5. Mix in the black beans, remove from heat and season with salt and pepper.
  6. Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.

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