Black Bean & Poblano Tacos with Corn Salsa

Instructions

1. Corn salsa: Combine the raw corn, bell pepper, cilantro, and lime juice in a bowl. Toss and season with salt and pepper. Set aside.
2. Black beans: Warm the olive oil in a saucepan over medium. Add the onion and poblano and sauté 5 to 7 minutes until softened and the onion is translucent. Add the cumin and chili powder and sauté 30 to 45 seconds. Add the undrained black beans, stir, and simmer uncovered over medium-low for 12 to 15 minutes until slightly thickened. Off the heat, stir in the lime juice, hot sauce, and cilantro. Season to taste and keep warm.
3. Tortillas: Char each corn tortilla directly over a medium gas flame, 15 to 25 seconds per side, flipping with tongs. Keep warm wrapped in a towel.
4. Assemble: Fill the tortillas with black beans (use a slotted spoon), then top with guacamole, corn salsa, cotija, and cilantro. Serve immediately.