tacos
vegetarian
dinner
mexican
beans
quick

Charred Corn & Black Bean Tacos

Name: Charred Corn & Black Bean Tacos
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 Corn tortillas; 3 ears Sweetcorn; 1 tbsp Olive oil; 400 g Black Beans; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 0.5 tsp Fine sea salt; 1 Avocado; 0.5 Red onion; 3 tbsp Red wine vinegar; 1 tsp Caster sugar; 120 g Sour Cream; 2 Limes; 1 clove Garlic clove; 15 g Fresh coriander leaves; 60 g Feta; 2 tbsp Water

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Charred corn, smoky black beans and avocado tacos finished with tangy lime crema.

Prep

25 min

Cook

20 min

Serves

Level

Medium

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Ingredients

17 items

Corn tortillas12

Sweetcorn3 ears

Olive oil1 tbsp

Black Beans400 g

Ground cumin1 tsp

Smoked paprika0.5 tsp

Fine sea salt0.5 tsp

Avocado1

Red onion0.5

Red wine vinegar3 tbsp

Caster sugar1 tsp

Sour Cream120 g

Limes2

Garlic clove1 clove

Fresh coriander leaves15 g

Feta60 g

Water2 tbsp

Method

6 steps

Toss the red onion with the red wine vinegar, caster sugar and a pinch of fine sea salt. Set aside to pickle while you prepare the filling.

Rub the sweetcorn with the olive oil. Char it in a hot dry skillet for 8 to 10 minutes, turning until browned in patches. Cool slightly, then slice the kernels from the cobs.

Add the black beans, ground cumin, smoked paprika, fine sea salt and water to the skillet. Cook for 4 minutes, gently crushing a few beans, then fold in the charred corn.

Mix the sour cream with the zest and juice of 1 lime, the garlic clove and a pinch of fine sea salt. Cut the second lime into wedges.

Warm the corn tortillas in the skillet until soft and lightly toasted. Fill each with the corn and bean mixture, avocado, drained pickled onion and feta.

Drizzle with the lime crema, scatter over the fresh coriander leaves and serve with the lime wedges.