Kidney Bean and Corn Soft Tacos with Guacamole Dressing
1 ripe avocado
1 handful cilantro
juice of 1 lime
1 clove garlic, minced
3 tablespoons olive oil
pinch salt Filling:
1 1/2 cups corn kernels, raw or cooked
1 (15 ounce) can kidney beans, rinsed and drained well
2 tablespoons olive oil
small handful cilantro, chopped
salt and pepper, to taste Assembly:
6-10 6" corn tortillas
1/2 red onion, thinly sliced
1 radish, thinly sliced
1/4 head cabbage, shredded
1 lime, cut into wedges
1. For guacamole, in a food processor, combine the avocado, cilantro, lime juice, garlic, olive oil and salt. Add more olive oil to make it a the consistency of a thick dressing, if needed. Taste and adjust seasonings.
2. For filling, if you are using frozen corn, boil it for just a minute or two, then drain and rinse with cold water. Shake it in the colander to get the water off after it's cold. In a large bowl, combine the corn and kidney beans with olive oil to moisten. Season with cilantro, salt, and pepper.
3. To assemble, heat a skillet over medium heat and lightly heat each tortilla so it is pliable as you make each one. Heat a tortilla, assemble, heat another etc. Spread a tablespoon of the guacamole on the center of the tortilla.
4. Top with some cabbage, then bean mixture, radishes and onion, and then some more guacamole on top. Garnish with lime wedges.
Source of recipe: I wrote this recipe.