Taco night just got a vibrant and flavourful upgrade! These sweetcorn and bean tacos are a deliciously fresh take on a classic favourite. It contains seasoned beans, creamy sweetcorn purée, and guacamole.

They are easy to make and are the perfect choice for busy weeknights or laid-back weekends. Whether you’re a taco enthusiast or looking for a plant-based meal packed with flavour, these tacos are sure to become a new staple in your kitchen.

So, are you ready to dig into this mouthwatering, wholesome dish? Then, let’s get started!

Check out my Instagram page for more recipe inspiration! Also, check out my Mexican recipe section for more easy, healthy and delicious recipes!

Sweetcorn and Bean Tacos: A Vegetarian Recipe Everyone Will Love

Sweetcorn and bean tacos with guacamole, sweetcorn puree, red chillies and fresh coriander.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Lunch

Cuisine Mexican

Servings 2 people

Ingredients

  

• 1 tbsp Olive oil
• 150g Sweetcorn
• 100ml Milk
• 400g Borlotti beans (or you can use kidney beans/black beans)
• Lime juice (splash)
• 1/2 tsp Chili flakes
• 1/2 tsp Dried coriander
• 6 Taco wraps

Guacamole

• 150g Avocado (cut into cubes)
• 10ml Lime juice
• 10ml Lemon juice

To Serve

• 1 Red chili (sliced)
• Fresh coriander

Instructions

 

• Add the olive oil to a small frying pan and heat to medium-high. Add the sweetcorn and cook for 3-5 minutes stirring frequently, until charred. Remove from the heat. Add half the sweetcorn to a blender and set the other half aside. To the blender add the milk and season with salt and pepper to taste. Blend until smooth and set aside.
• Meanwhile, add the beans to a small saucepan and add cold water until just covered. Warm through on a medium heat for 3-4 minutes (do not boil). Remove and add to a bowl. Add the lime juice, chili flakes and dried coriander, Season with salt and pepper to taste and mix until well combined. Set aside.
• Preheat a grill pan or large frying pan to medium-high. Add each of the taco wraps one at a time and warm each side for 30-60 seconds until warmed through and charred.
• Add the avocado, lime juice and lemon juice to a bowl. Season with salt and pepper to taste and mash until smooth.
• Place each of the taco wraps on a plate or in a taco stand and add the pureed sweetcorn, then top with the guacamole, beans, and charred sweetcorn. Next, add the red chilies and fresh coriander and enjoy.

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