Double Wrapped Black Bean and Corn Salad Tacos

Tacos Ingredients

• Corn Salad (recipe below)
• Cilantro Crema (recipe below)
• refried black beans (store-bought, or recipe below)
• Soft corn tortillas (can substitute flour tortillas if not gluten-free)
• hard taco shells (I used these, which are corn-based; you can also try grain-free taco shells such as this; or, try the homemade taco shells in the third recipe below)

Corn Salad Ingredients

• 1/2 of a small red onion, thinly sliced
• 2 small jalapeno peppers (or 1 ½ medium, thinly sliced into rounds)
• 3 ½ tablespoons lime juice, plus more for serving
• 3 tablespoons extra virgin olive oil, divided
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 4 ears of corn
• 1 pint of cherry tomatoes ~280g, sliced in half or quarters

Cilantro Crema Ingredients

• 1/2 cup water (120 mL), more to thin as needed
• 1 cup (130g) hemp seeds (also known as hemp hearts)
• 6 tablespoons freshly squeezed lime juice
• 1 heaping cup (15g) fresh cilantro leaves
• ½ teaspoon ground cumin
• 3 garlic cloves, roughly chopped
• 1 jalapeño pepper, roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version)
• 1/2 teaspoon sea salt
• Freshly cracked black pepper to taste
• 2 tablespoons nutritional yeast
• 1 tablespoon extra virgin olive oil (optional but adds a nice richness)

Refried Black Beans Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce / 440g) can black beans, drained and rinsed
• 2 bay leaves
• 2/3 – 1 cup (160-240 mL) water, vegetable broth, or canned bean liquid
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon fresh lime juice