Equipment
* optional
Ingredients
Filling
- 15 ml vegetable oil
- 300 g sweet corn kernels, thawed and patted dry if using frozen
- 250 g black beans, drained and rinsed
- 5 g ground cumin
- 3 g smoked paprika
- 3 g kosher salt
- 1 lime, juiced
- 10 g fresh cilantro, roughly chopped
Assembly
- 8 corn tortillas
- 1 avocado, diced
Nutrition (per serving)
Method
Place the cast iron skillet over medium-high heat and allow it to preheat dry for 2 minutes until very hot. Add the vegetable oil and swirl to coat the pan.
Add the thoroughly dried corn kernels to the hot skillet in an even layer. Leave them completely undisturbed for 3 to 4 minutes to develop a dark, smoky char on the bottom side.
Stir the corn once, then add the drained black beans, ground cumin, smoked paprika, and salt. Cook for an additional 2 to 3 minutes, stirring occasionally, until the beans are heated through and the spices are fragrant.
Remove the skillet from the heat. Pour the fresh lime juice over the warm filling and gently stir in the chopped cilantro, scraping up any browned bits from the bottom of the pan.
Warm the corn tortillas. You can toast them directly over a low gas flame for 15 seconds per side until slightly pliable and charred on the edges, or heat them in a dry skillet for 30 seconds per side.
Spoon a generous amount of the warm corn and black bean filling into the center of each toasted tortilla. Top with the diced avocado and serve immediately.
Chef's Notes
- Moisture is the enemy of char. If using frozen or canned corn, ensuring it is aggressively dried is the most important step for achieving that signature smoky flavor.
- Acid brightens heavy, earthy ingredients. Adding the lime juice off the heat preserves its fresh, volatile citrus compounds rather than boiling them away.
- Do not skip heating the corn tortillas. Raw or cold corn tortillas are brittle and have an unappealing, chalky texture. Proper toasting gelatinizes the starches, making them strong and pliable.
- For extra heat, add a finely minced jalapeño with the corn, or finish with your favorite hot sauce.
Storage
Refrigerator: 4 days — Store filling and garnishes separately. Keep tortillas tightly wrapped at room temperature.
Freezer: 1 month — Freeze the corn and bean filling only in an airtight container.
Reheating: Reheat filling in a skillet over medium heat with a splash of water until warmed through.
