Lunch Recipes

Soft Tacos with Corn Salsa

Soft Tacos with Corn Salsa



Soft Tacos with Corn Salsa

Serves: 4


2 tablespoons Napa Valley organic olive oil divided
2 medium ears yellow corn kernels cut off the cob
1/2 small red onion about 1 cup diced small
1 pound organic heirloom tomatoes diced
1 large red or green jalapeño pepper seeded and minced
1/8 teaspoon Le Saunier de Camargue fleur de sel sea salt
2 tablespoons fresh lime juice divided
2 15 ounce cans Sun vista no salt added pinto beans rinsed and drained
1/2 cup water
1 teaspoon McCormick organic ground cumin
1/8 teaspoon McCormick organic cayenne pepper
8 La Tortilla Factory handmade style yellow corn tortillas
1/2 cup chopped cilantro
1/4 cup crumbled Valbreso feta cheese


Heat one tablespoon olive oil in a large sauté pan over medium heat. Add the corn, onion, tomatoes and jalapeño. Cook for three or four minutes. Transfer to a bowl, season with salt and one tablespoon lime juice. Place salsa in the freezer to cool while you prepare the beans.

Wipe out the pan and heat remaining tablespoon of olive oil over medium heat. Add pinto beans and water, season with cumin and cayenne. Cook until heated through, stirring occasionally. Transfer to a serving bowl and stir in remaining tablespoon of lime juice.

Meanwhile, heat stacked corn tortillas in the microwave by wrapping them all in damp paper towels and heating on high for 45 to 60 seconds.

Stir cilantro into salsa.

Place 1/4 cup beans in each tortilla and top each with three tablespoons salsa and one generous teaspoon feta cheese.