Black bean and corn tacos
The basic recipe of these black bean and corn tacos is suitable for kids too, as it’s not spicy. If you want it to have a bit of a kick, then add 3-4 tablespoons of spicy salsa and/or a finely sliced green chilli to it just before serving. It’s perfect for parties or as part of a Mexican meal.
Ingredients
Method
- Chop the onion and fry in little oil for about 5 minutes until soft.
- Meanwhile, rinse then drain the beans and corn.
- Add the cumin powder to the onion, stir for 1 minute, then add the beans and corn. Heat through.
- Peel the avocado, cut the flesh into small chunks. Roughly chop the coriander.
- Take off the heat the beans and corn, stir in the coriander and avocado chunks. Add the lime juice, then crumble over the cheese. Season with salt and pepper.
- Meanwhile, in a pancake pan warm through the tortilla sheets, then slide them onto a plate.
- Add 2-3 spoonfuls of bean & corn mixture, fold in half and enjoy!