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Ingredients
Method
- 3 corn cobs, kernels cut off (or 400g tinned corn, drained)
- 400g tin black beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 small corn tortillas
- 200ml coconut yoghurt
- Juice of 2 limes
- 1 bunch coriander
- Hot sauce, to serve
- Oil and salt
- Toss corn kernels in oil, cumin and paprika. Spread on a tray and roast at 220°C for 20 mins until charred at the edges. Warm black beans in a small pan with a pinch of salt and cumin. Mix coconut yoghurt with lime juice and a pinch of salt for the crema.
- Warm tortillas in a dry pan, then fill with beans, charred corn, a drizzle of crema, coriander and hot sauce.
20 mins
4 serving
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