Veggie Recipe

In a small bowl combine sour cream, Greek yogurt, lime zest, lime juice, honey (if using) and 1/4 tsp kosher salt. Whisk until smooth and taste; adjust salt or lime juice to preference. Refrigerate until service. Keeps well for up to 2 days.

Combine diced tomatoes, red onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice and 1/2 tsp kosher salt in a bowl. Stir gently and let sit at room temperature 10–15 minutes to marry the flavors. Taste and adjust salt or lime if needed.

Preheat oven to 425°F (220°C) or heat a heavy skillet (cast iron) over medium-high heat if roasting on stovetop.

Toss corn kernels with 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp black pepper and 3/4 tsp kosher salt until evenly coated.

Spread the corn in a single layer on a rimmed baking sheet and roast 12–15 minutes, stirring once halfway, until edges are golden-brown and slightly charred. If using skillet, cook without stirring for 2–3 minutes to char, then stir and continue 4–6 minutes until browned.

When the corn is nicely charred, transfer to a bowl and add the rinsed black beans and 1 tbsp lime juice. Gently fold to combine and adjust seasoning with the remaining 1/4 tsp kosher salt if needed. Keep warm.

Halve the avocado, remove the pit and scoop flesh into a bowl. Lightly mash with a fork so there are still some chunks. Season with a pinch of salt and a squeeze (about 1 tsp) of lime juice to prevent browning. Set aside.

Crumble or grate cotija cheese into a small bowl and set aside for assembly.

Warm a dry skillet over medium-high heat. Brush each tortilla lightly with a bit of oil (about 1/4 tsp per side) and toast 30–45 seconds per side until pliable and slightly charred at the edges. Alternatively, warm directly on a gas flame for a few seconds per side. Stack and keep covered in a clean towel to stay warm.

Sprinkle the stacked tortillas lightly with the remaining 1 tsp kosher salt (optional) to season.

Divide the warm tortillas between 4 plates (2 tortillas per serving).

Spoon about 1/4 cup of the roasted corn and black bean mixture onto each tortilla (about 1/2 cup per 2-tortilla serving).

Top each tortilla with a generous tablespoon of pico de gallo.

Add slices or spoonfuls of the mashed avocado over the pico (about 2 tbsp avocado per tortilla, or 1/4 avocado per tortilla).

Drizzle 1 to 2 teaspoons of lime crema over each assembled tortilla.

Finish with a light sprinkle (about 1 tbsp total per serving) of crumbled cotija and a few cilantro leaves for garnish.

Serve immediately with lime wedges on the side.