These satisfying vegetarian tacos are seasoned with fennel seeds, which lend the anise-like taste of the avocado leaves used to flavor beans in Mexico. If you like, make a double batch of the salsa and serve it with chips to start off the meal.
Recipe courtesy of Williams-Sonoma
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).
- 1 white onion, finely chopped
- 2 large plum tomatoes, halved, seeded and finely diced
- 1 serrano chili, seeded and minced
- 1/4 cup minced fresh cilantro
- 3 tablespoons fresh lime juice, plus lime wedges for serving
- 1 avocado, pitted, peeled and finely diced
- Coarse kosher salt and freshly ground pepper, to taste
- 2 tablespoons olive oil
- 1 large red bell pepper, seeded and diced
- 1 ear of corn, kernels removed
- 8 to 12 corn tortillas, each 6 inches in diameter
- 1/4 teaspoon fennel seeds or anise seeds
- 2 cans (each 15 oz.) black beans, drained, liquid reserved
- Crumbled feta cheese for serving
- 1 In a bowl, combine 1/4 cup of the onion, the tomatoes, chili, cilantro and lime juice. Gently stir in the avocado. Season the salsa with salt and pepper.
- 2 In a large nonstick fry pan over medium-high heat, warm 1 tablespoon of the olive oil. Add the bell pepper, season with salt and pepper and sauté until they begin to soften, about 7 minutes. Add the corn kernels, reduce the heat to medium and sauté until they begin to soften, about 2 minutes. Adjust the seasonings with salt and pepper. Transfer the mixture to a bowl and cover to keep warm.
- 3 Toast the tortillas over a gas flame or on a griddle just until they give off the fragrance of toasted corn, about 20 seconds per side; then wrap the tortillas in foil to keep warm.
- 4 In the same fry pan over medium heat, warm the remaining 1 tablespoon olive oil. Add the remaining onion and the fennel seeds and sauté until the onion is almost tender, about 5 minutes. Add the beans by very large spoonfuls, mashing and stirring each addition before adding the next. Thin the bean mixture with the reserved liquid to form a coarse, thick puree. Season with salt and pepper.
- 5 Place the salsa, bell pepper mixture, bean mixture, cheese, tortillas and lime wedges on the table, allowing diners to assemble their own tacos.