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tacos

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
Cook Time 10 minutes
Total Time 20 minutes
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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