Fiesta Corn & Black Bean Tacos

1For the Avocado-Lime Sauce Blend the ripe avocado (1), fresh cilantro leaves (¼ cup), lime juice (2 tablespoons), garlic (1 clove), and salt and pepper in a blender until smooth. Gradually add water until you reach the desired consistency for the sauce. Set aside.

2For the Tacos Heat the olive oil (2 tablespoons) in a large skillet over medium heat. Add the corn kernels (2 cups) and cook until they start to brown and become fragrant, about 5-7 minutes. Add the diced red bell pepper, (1) and continue cooking for another 2-3 minutes.

3Stir in the black beans (1 can), ground cumin (1 teaspoon), smoked paprika (1 teaspoon), chili powder (½ teaspoon), salt, and pepper. Cook for an additional 5 minutes, or until the beans are heated through and the flavors have melded together.

4Warm the corn tortillas (8 small) in a dry skillet or in the oven until they are soft and pliable.

5To assemble the tacos, place a spoonful of the black bean and corn mixture onto each tortilla. Top with shredded lettuce (1 cup), a drizzle of avocado-lime sauce, and a sprinkle of feta cheese (½ cup).

6Serve immediately and enjoy your fiesta!