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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 6 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 Tbsp olive oil
  • 1 tsp ground cumin
  • 1 tin black bean 400g
  • ½ tin sweet corn
  • 1 lime juiced
  • 1 avocado
  • 50 g semi-hard cheese
  • 1 handful cilantro coriander
  • Corn taco shells

Method
 

  1. Chop the onion and fry in little oil for about 5 minutes until soft.
  2. Meanwhile, rinse then drain the beans and corn.
  3. Add the cumin powder to the onion, stir for 1 minute, then add the beans and corn. Heat through.
  4. Peel the avocado, cut the flesh into small chunks. Roughly chop the coriander.
  5. 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.
  6. Meanwhile, in a pancake pan warm through the tortilla sheets, then slide them onto a plate.
  7. Add 2-3 spoonfuls of bean & corn mixture, fold in half and enjoy!