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Quick Dinner: Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

Last night I made some quick tacos for dinner. I think my go-to summer vegetable this year has definitely got to be corn. I’ve been using it in everything I make from savory to sweet. For the tacos, I charred the corn over and open flame on my stove-top. It sizzled and popped and suddenly there were beautiful char marks all over my corn. It was the perfect addition to my vegetarian tacos.

(blurry photo, delicious charred corn, about to be sauteed into an oniony garlic mess)

I love the crunchy zucchini match-sticks and the salty cheese. I love the “grilled” corn and onions and the creamy black beans. And the hot sauce definitely makes the tacos complete.

SmittenKitchen has got some nicer photos than I and she also has a nice array of mis-en-place and step-by-step photos for you to gawk at. Check her out!

These tacos are an easy throw-together dinner that you could make for 1, 2, 3, 4 people or a huge crowd. These won’t overheat your kitchen in the summer time (no oven necessary, just a quick saute and you are done) and are super filling (you won’t miss the meat).

Throw together some margaritas or a fruity Pimm’s cup to sip alongside your tacos, and you’ve got yourself a party.

And if you are left with loads of extra corn tortillas, you could make migas, which I am sooo wanting right now.

Quick Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

adapted from SmittenKitchen

1 small zucchini

1-2 limes

salt

2 ears corn

a dollop of butter and a splash of olive oil

1/2 large onion, finely diced

2 cloves garlic

1/4 tsp chilli powder

1 can black beans, drained and rinsed

feta cheese, crumbled

black pepper

hot sauce

corn tortillas

1. Slice your zucchini into thin match-sticks. You can take a peeler and peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Toss in a bowl with the juice of half a lime and some salt. Set aside.

2. Take the husk off your corn. Heat an open gas-stove flame and char the two ears of corn until well-blackened but not completely burnt. You will probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It will all be okay, and the char-taste is worth it. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife. Set aside.

3. Heat a large sauté pan over medium heat. Melt a small dollop of butter and splash of oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the corn kernels and sauté until corn is just cooked through, about three to five minutes. Season with salt and chilli powder. Squeeze more lime over it.

4. To heat the tortillas: Coat the bottom of a cast-iron skillet with olive oil and wipe it out so on the thinnest slick remains. Heat the skillet on high. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process.

5. Fill each taco with a bit of the zucchini mix. Fill with a few small spoonfuls of the corn mixture. Top with a spoonful of black beans and crumbled cheese. Add some fresh ground pepper. Serve with an extra lime wedge on the side and whatever fixings you like (sour cream, avocado wedges, hot sauce…).

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Categories beans, cheese, dinner, gluten-free, lunch, Mexican, savory, vegetable

Espinacas con Garbanzos [Spinach and Chickpeas]

16 Jun

Last week I moved across the country to New York City. In addition to all of the clothes and shoes I lugged with me, I carefully managed to wrap up and bring along: my cast-iron skillet, ice cream maker, mixing bowls, knife case with knives in tow, ramekins, whisk, spatula, and a few other miscellaneous kitchen utensils. Also included in my suitcase was a beautiful photograph poster of Julia Child: Lobster Thermidor and a 1500 piece puzzle of a vintage world map.

After weighing my 2 bags of luggage making sure that no bag was more than 50 pounds heavy, I was off. Well, ok, I had a minor stint with security because I put my ice cream maker in my carry-on bag and they had to double and triple check my bag before letting me through. Alas, I am now here in New York, unpacked and in full use of my new kitchen.

Espinacas con Garbanzos. A Spanish snack, a picnic pick-me-up, a light lunch or dinner. Healthy and tasty. Perfect with toast, or homemade croutons, or rice. Smoked paprika should be in your spice cabinet. It will become your secret weapon for wowing your fellow eaters. It helps make this dish pop. Do it.

Espinacas con Garbanzos [Spinach and Chickpeas]

adapted from SmittenKitchen, originally adapted from Moro: The Cookbook and Lobstersquad

makes about 3 dinner-servings worth (double if you are feeding more people or want more leftovers)

3 tablespoons olive oil, divided

9 oz. bag of spinach

1 hefty slice of bread from a country loaf or sandwich bread, crusts removed and cubed

2 garlic cloves, sliced thin

1/4 cup of tomato sauce

pinch of red pepper flakes

1/4 teaspoon ground cumin

3/4 tablespoon red wine vinegar

1 can of garbanzo beans, drained and rinsed

1/4 teaspoon smoked paprika

salt and pepper, to taste

squeeze of lemon, to taste

Heat half of your olive oil (1.5 tablespoons) in a pan over medium heat and saute your spinach in batches with a pinch of salt and stir well. Remove when leaves are just tender and set aside in another bowl.

In the same pan you just used, heat up 1 more tablespoon of olive oil. Add your bread and fry until lightly browned on all sides. This should take about 3-5 minutes. Add the remaining half tablespoon of olive oil, garlic, cumin, and pepper flakes. Continue cooking for about one minute more.

**NOTE: You do not have to put everything in the blender. I bet this dish would still taste great with the rustic bread cubes instead of a blended sauce.

Transfer the bread mix to a blender with the red wine vinegar and whiz until it becomes a thick-ish paste. Return it to the pan with the tomato sauce, garbanzo beans, and spinach. Add the paprika, salt, and pepper, and serve with lemon juice.

Serve with bread toasts or rice.

WANT MORE CHICKPEA RECIPES?

Garlicky Roasted Chickpea Salad with Feta, Herbs, and Lemon

Pumpkin Chickpea Quinoa with Haricot Vert and Almonds

Tags: dinner, espinacas con garbanzos, garbanzo beans, lunch, Smitten Kitchen, snack, spinach, tomato