Shrimp Tacos, Savory Black Beans and Corn and Black Bean Salsa

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4

Ingredients

• 425 g black beans (one 15 oz can, rinsed and drained)
• 250 g corn kernels (canned or frozen, thawed and drained)
• 1 medium red bell pepper (finely diced)
• 1 small red onion (finely diced)
• 1 medium jalapeño (finely minced, seeds and ribs removed for less heat)
• 1 medium avocado (ripe, diced)
• 0.5 cup fresh cilantro (loosely packed, chopped)
• 60 ml lime juice (freshly squeezed, from 2-3 limes)
• 30 ml extra virgin olive oil
• 1 tsp ground cumin
• 0.75 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 1 tsp agave nectar (optional, for balance)

Instructions

1. 1

   Combine Salsa Base

   • In a large mixing bowl, combine the rinsed and drained black beans, corn kernels, diced red bell pepper, diced red onion, and minced jalapeño.
   • Stir gently to mix all the ingredients together.
2. 2

   Prepare Dressing and Combine

   • In a small bowl or a jar with a lid, whisk or shake together the extra virgin olive oil, fresh lime juice, ground cumin, salt, and black pepper.
   • If using, add the optional agave nectar to balance the acidity.
   • Pour the dressing over the bean and vegetable mixture. Toss gently until everything is evenly coated.
3. 3

   Chill and Meld Flavors

   • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes.
   • This crucial step allows the flavors to meld together for a more delicious salsa.
4. 4

   Final Additions and Serving