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1
Toast hazelnuts and pumpkin seeds in a medium skillet over medium heat, tossing occasionally, until golden brown, 8-10 minutes.
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2
Meanwhile, slice corn off cobs into a large bowl (you should have about 2 cups kernels). Add toasted nuts and seeds, jalapeno, red pepper, 1/4 cup chopped cilantro, 1/4 cup oil, 3 Tbsp. lime juice, and 1/2 tsp. salt; toss to combine.
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3
Heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and cook, stirring, until onion starts to release moisture and turns translucent, 4-5 minutes. Add beans, cumin, 1/3 cup water, and remaining 3/4 tsp. salt. Cover and cook until liquid is reduced and beans soften, about 5 minutes. Uncover, add 1/3 cup water, and use the back of a fork to mash up about half of beans.
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4
Working one at a time, warm tortillas with tongs directly over a gas burner over medium heat, turning often, until lightly charred and puffed in spots, about 45 seconds per side. (Alternatively, wrap tortillas in foil and heat in a 350u00b0F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
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5
Whisk sour cream and remaining 2 Tbsp. lime juice in a small bowl. Fill tortillas with bean mixture, then top with corn salsa, avocado, and cilantro leaves. Drizzle with sour cream mixture and serve with lime wedges alongside.
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6
Corn salsa and beans can be made 3 days ahead; store separately, cover, and chill. Bring corn salsa to room temperature. Reheat beans in skillet before serving.
