Introduce your meatless Mondays to Taco Tuesdays… or Tex-Mex Tuesdays, whatever alliteration works for you. In fact, the most important introduction will be your mouth to this fiesta of flavor. Black beans flavored with chile and cumin seasoning are added to corn and poblano, filling these tortillas with bulky flavor. Queso fresco, cilantro, and crunchy onions top these tacos with tangible, toothsome, Texas-tinged tastes. Whatever day, these are delights.
Mince cilantro (no need to stem).
Peel husk off corn, rinse, and carefully remove kernels from cob.
Stem poblano pepper, seed, and cut into ¼" dice.
Drain black beans and rinse.
Combine sour cream and half the cilantro (reserve remaining for garnish) in a mixing bowl. Set aside.
Start the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and poblano to hot pan and stir occasionally until lightly browned, 3-5 minutes.
Finish the Filling
Add black beans and seasoning rub to pan with vegetables. Stir occasionally until corn is lightly charred and beans are warmed through, 1-2 minutes.
Remove from burner and season with a pinch of salt.
Warm the Tortillas
Place a large pan over medium heat.
Add two tortillas to hot, dry pan, and warm through, 1-2 minutes per side.
Remove from pan and immediately wrap in a foil pouch to keep warm.
Repeat with remaining tortillas.
Finish the Dish
Plate dish as pictured on front of card, placing vegetables in tortillas and garnishing with cilantro crema, queso fresco, crispy onions, and remaining cilantro. Squeeze lime quarters over tacos to taste. Bon appétit!