• 2 ears corn
  • 6 ounces black beans
  • 1 jalapeño pepper (optional)
  • 1 teaspoon Oaktown Spice Shop mole poblano
  • 4 scallions
  • 1 avocado
  • Fresh cilantro
  • 1 lime
  • 6 Mi Rancho 100% corn tortillas
  • 1 ounce grated Cotija cheese
  • 1 ounce roasted pumpkin seeds


Prep the vegetables
Shuck the corn; lay the ears flat and cut the kernels from the cob.
Rinse the black beans.
If using, thinly slice the jalapeño pepper.

Cook the corn and beans
In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the corn, black beans, and as much of the jalapeño pepper as you like. Stir in the mole poblano and 2 tablespoons water and season with salt and pepper. Cook, stirring occasionally, until the corn is just tender, 3 to 4 minutes. Using a slotted spoon, transfer the corn mixture to a bowl. While the mixture cooks, start the scallions.

Cook the scallions
Trim the root ends from the scallions; cut in half lengthwise and then into 2-inch pieces.
In the same pan, add 1 teaspoon oil, if needed. Warm the pan over medium-high heat until hot but not smoking. Add the scallions and cook over medium-high heat until lightly charred, 2 to 3 minutes per side. Wipe out the pan. While the scallions cook, prepare the garnishes.

Prep the garnishes
Cut the avocado in half, remove the pit, scoop out the flesh, and cut it into ¼-inch-thick slices.
Coarsely chop the cilantro.
Cut the lime into wedges.

Warm the tortillas
On the stovetop directly over a flame, or in the pan over medium heat, warm each tortilla until just pliable, about 30 seconds per side.

Transfer the tortillas to individual plates. Spoon in the corn and bean mixture. Top with the scallions, avocado, and cilantro. Sprinkle with the Cotija cheese and pumpkin seeds, and serve with the lime wedges on the side.

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