Double Wrapped Black Bean and Corn Salad Tacos

Bahan-bahan (4 porsi)

• Corn Salad ((recipe below))
• Cilantro Crema ((recipe below))
• Refried Black Beans ((store-bought, or recipe below))
• Soft corn tortillas ((can substitute flour tortillas if not gluten-free))
• Hard taco shells
• 1/2 of a small red onion, (thinly sliced)
• 2 small jalapeño peppers ((or 1 ½ medium, thinly sliced into rounds))
• 3 ½ tablespoons lime juice, (plus more for serving)
• 3 tablespoons extra virgin olive oil, (divided)
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 4 ears of corn
• 1 pint of cherry tomatoes (~280g, sliced in half or quarters)
• 1/2 cup water ((120 mL), more to thin as needed)
• 1 cup (130g) hemp seeds (also known as hemp hearts)
• 6 tablespoons freshly squeezed lime juice
• 1 heaping cup ((15g) fresh cilantro leaves)
• ½ teaspoon ground cumin
• 3 g arlic cloves, (roughly chopped)
• 1 jalapeño pepper, (roughly chopped (remove seeds for mild version, or use 2 peppers for a spicy version))
• 1/2 teaspoon sea salt
• Freshly cracked black pepper to taste
• 2 tablespoons nutritional yeast
• 1 tablespoon extra virgin olive oil ((optional but adds a nice richness))
• 1 tablespoon olive oil
• 2 g arlic cloves, (minced)
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15-ounce / 440g) can black beans, drained and rinsed
• 2 bay leaves
• 2/3 – 1 cup ((160-240 mL) water, vegetable broth, or canned bean liquid)
• Kosher salt or sea salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon fresh lime juice