Serves 4-6
INGREDIENTS:
Mixed vegetables (onions, bell peppers, mushrooms), all roughly chopped
1 can refried beans
1 package taco seasoning
1 jalapeño, roughly chopped
2 avocados
1 lemon, freshly squeezed
1 tbsp cumin seeds
Salt, to taste
2 packages (16-20 count) corn or flour tortillas, street style (smaller rounds)
1 package frozen corn kernels
4-5 tbsp sour cream
4-5 tbsp hot chili powder or cayenne pepper
2-3 tbsp olive oil
1 package cotija cheese (queso fresco) or feta cheese
Hot sauce (optional)
DIRECTIONS:
Take a large pot over medium-high heat and fill it with water. Bring to a boil, then pour the corn kernels in. Cook until softened, about 7-10 minutes. Remove from pot from the heat and drain the water out.
In another pot over low heat, pour the refried beans in. Add your choice of hot sauce and a little bit of salt. Continue to mix, making sure the beans down burn on the bottom of the pan.
In a large pan over medium-high heat, drizzle olive oil. Pour half a jalapeño in and sizzle. Pour all mixed vegetables in and sauté everything together. Add a few tablespoons of taco seasoning and salt and stir until the veggies are cooked down. Taste the seasoning and add more as required – this is not a science and rough measures are truly okay!
In another bowl, pour avocados in and mash with the back of a fork. Squeeze lemon juice, add salt and cumin powder. Add remaining jalapeño peppers and set aside.
Finally, for the corn, mix together the drained corn with the cream. Add some olive oil in and pour the chili powder in. Add salt and crumble cotija cheese directly into this mixture. Mix until all the corn is evenly coated.
Heat up tortilla tables on low heat until browned. Take all the plates and bowls and bring to a table and serve, allowing people to create their own tacos with the variety of ingredients. Serve and enjoy!