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Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
CLOSET COOKING14Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 4 ears corn (kernels removed)
- 1 small onion (diced)
- 1 jalapeno pepper (seeded and finely diced)
- 2 cloves garlic (chopped)
- 15 oz. black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- salt
- pepper
- 8 corn tortillas
- 1 batch salsa (roast zucchini)
- 1 batch crema (roasted poblano)
- queso fresco (to taste, crumbled)
- cilantro (to taste)
- lime wedges (to taste)
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