The first step is to prepare your corn. Put corn into a large mixing bowl, adding in cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix this well to combine. Slowly add in 1 cup of your crumbled feta, then add more to taste,.
Cover this bowl with plastic and place in the fridge to marinate.
The next step is to prep your beans. Warm your extra virgin olive oil in a large wok over medium heat. Add onions and additional garlic salt. Cook these together for about 8 minutes, stirring occasionally.
Once onions are tender, add in your cumin and stir to combine for about one minute. Then, add your beans and your water.
Cover the pan and allow this mixture to simmer for about 5 minutes. Then, remove from heat, season generously with salt and pepper, to taste, and cover again.
Finally, it’s time to combine. Spread your black bean mixture down the middle of a tortilla. Then, top these beans with corn salad. Place one slice of avocado and a few pickled jalapeños on top to garnish, then serve. Repeat this until your run out of tortillas.