Double Wrapped Black Bean and Corn Salad Tacos
User Reviews
4.8
62 reviews
Excellent
Double Wrapped Black Bean and Corn Salad Tacos
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These Double Wrapped Black Bean and Corn Salad Tacos feature a layered taco design combining soft corn tortillas wrapped around a hard taco shell to create a sturdy yet tender base. Inside, refried black beans act as a binder, holding the wrap together. The filling consists of a fresh corn salad mixed with red onion, jalapeno, and cherry tomatoes, complemented by a creamy cilantro crema made with hemp seeds and lime, providing a vibrant, tangy topping.
Description
The recipe involves softening corn tortillas briefly to increase pliability, allowing them to be wrapped securely around a hard taco shell. The refried black beans are spread on the soft tortilla to help the two elements adhere, forming the double shell. The corn salad, containing fresh corn kernels, diced red onion, sliced jalapeno, and cherry tomatoes dressed with lime juice and olive oil, offers a crisp, slightly spicy contrast.
The cilantro crema is a blended sauce using hemp seeds, fresh cilantro, lime juice, garlic, jalapeno, and spices, creating a smooth, tangy, and herbaceous element that complements the corn salad and beans. This layered texture and flavor profile yields tacos that combine creamy, fresh, and crunchy elements thoughtfully.
The double-wrapped approach increases structural integrity while maintaining traditional corn taco flavors. This method allows for a combination of soft and crunchy textures in one bite. These tacos can be served as a flavorful vegetarian option with balanced heat and fresh acidity.
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Ingredients
Tacos Ingredients
- corn salad (recipe below)
- cilantro crema (recipe below)
- refried black beans (store-bought, or recipe below)
- corn tortilla can substitute flour tortillas if not gluten-free, soft
- 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, hard
Corn Salad Ingredients
- 1/2 red onion thinly sliced, small
- 2 jalapeno pepper or 1 ½ medium, thinly sliced into rounds, small
- 3 ½ tablespoons lime juice plus more for serving
- 3 tablespoons extra virgin olive oil divided
- kosher salt or sea salt to taste
- black pepper freshly cracked, to taste
- 4 corn ears
- 1 pint cherry tomato ~280g, sliced in half or quarters
Cilantro Crema Ingredients
- 1/2 cup water (120 mL), more to thin as needed
- 1 cup hemp seeds also known as hemp hearts
- 6 tablespoons lime juice freshly squeezed
- 1 heaping cup (15g) fresh cilantro leaves
- ½ teaspoon cumin ground
- 3 garlic roughly chopped, cloves
- 1 jalapeno pepper roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version
- 1/2 teaspoon salt sea salt
- black pepper freshly cracked, 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 minced, cloves
- 1 teaspoon oregano dried
- 1 teaspoon chili powder
- 1/2 teaspoon cumin ground
- 1 black beans canned, drained and rinsed
- 2 bay leaf
- 2/3 – 1 cup (160-240 mL) water, vegetable broth, or canned bean liquid
- kosher salt or sea salt to taste
- black pepper freshly cracked, to taste
- 1 tablespoon lime juice fresh
Instructions
Tacos Directions
- Place a few corn tortillas on a damp paper towel and fold up the towels to seal the tortillas. For three tortillas, microwave for 20 to 25 seconds.NOTE: This step is important to soften up the tortillas and make them more pliable; otherwise, they can be too dry and crack when wrapping them around the hard taco shell. If using flour tortillas, you can probably skip this step.
- Spread some of the Refried Black Beans on one side of a soft corn tortilla. Place a hard taco shell, upright, in the center of the soft corn tortilla. Fold up both sides of the soft tortilla and gently press the refried beans onto the hard taco shell to seal, starting at the bottom and working your way up to the top. The refried beans should stick and help hold the double taco together.
- Fill the tacos. Using a slotted spoon (to prevent getting a lot of the liquid from the corn salad into the tacos), add some of the Corn Salad into each hard taco shell. Generously dollop the Cilantro Crema on top. Serve and enjoy!
Corn Salad Directions
- In a large bowl, mix together the sliced red onions, sliced jalapeños, 3 ½ tablespoons lime juice, and 2 tablespoons of the extra virgin olive oil. Season with salt and pepper and let marinate for at least 20 minutes (or up to 1 hour), until the onion is softened.
- Meanwhile, shave the corn kernels from the ears of corn. To see how I do this, watch the video. Set aside half of the kernels.
- Heat a cast iron skillet over medium high heat. Once hot, add the remaining 1 tablespoon olive oil. Add the remaining half of the corn kernels. Cook for 3-5 minutes, tossing once or twice, until the corn is charred in some spots.
- Add the charred corn and the raw corn to the large bowl with marinated onions. Add in the sliced cherry tomatoes. Season to taste with salt and pepper and a squeeze of extra lime juice.
Cilantro Crema Directions
- Pour the water into a high-powered blender. Add in the remaining crema ingredients and blend until smooth and creamy, scraping down the sides as you go. Taste for seasonings, adding more salt or lime juice as needed.
Refied Black Beans Directions
- Heat the oil in a large frying pan over medium heat. Once the oil is hot, add the garlic. Cook for 1-2 minutes, stirring frequently, until golden brown.
- Add the oregano, chili powder, and cumin and cook for 30-60 seconds until fragrant, stirring frequently. Add in the drained beans, bay leaves, and water or broth. Cook for 5-10 minutes, or until the beans are warmed through.
- Using an immersion blender or a potato masher, mash most of the beans, but leave some beans whole for texture. If the beans appear dry, add more water or broth as needed to moisten. Continue to cook the beans, stirring often, for 2-4 more minutes.
- Season the beans with salt and pepper to taste. Turn off the heat, and stir in the lime juice.
Nutrition Information
Show Details
Calories
514kcal
(26%)
Carbohydrates
44g
(15%)
Protein
20g
(40%)
Fat
31g
(48%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
15g
(88%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Sodium
349mg
(15%)
Potassium
551mg
(12%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
885IU
(18%)
Vitamin C
41mg
(46%)
Calcium
123mg
(12%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Calories | 514kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Sodium | 349mg | 15% |
| Potassium | 551mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 885IU | 18% |
| Vitamin C | 41mg | 46% |
| Calcium | 123mg | 12% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
62 reviews
Excellent
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