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Ingredients
Method
- 8 small corn tortillas
- 2 corn cobs
- 400g tin black beans, drained and rinsed
- 1 avocado, sliced
- 1/2 red onion, finely diced
- 1 lime, juiced
- 1/2 cup coriander leaves
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Olive oil, salt
- Char corn cobs on a hot grill or barbecue until lightly blackened, then slice kernels from the cob.
- Warm black beans with smoked paprika, cumin and a splash of olive oil in a pan until heated through.
- Warm tortillas, then fill with black beans, charred corn, avocado, red onion and coriander. Finish with a squeeze of lime.
35 mins
4 serving
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