Spiced Bean and Corn Tacos with an Avocado Crema
The perfect, speedy mid-week meals with optional toppings, and a delicious, compulsory beany filling
20 minutes cook
Serves 2
Ingredients
- 1avocado
- 100gvegan yoghurt
- 1/2 -1fresh jalapeno, charred
- 1/2lime, juice
- to tastesalt
- 2large vine tomatoes
- 1/2jalapeno
- 1/2 shallot, skin on
- 5g coriander
- 1garlic clove, skin on
- 1/2 tsparbol chilli flakes
- to tastelime juice
- to tastesalt
- 200gchickpeas (jarred preferable)
- 130gtinned or fresh corn
- 1 tspsmoked paprika
- 1 tspgarlic granules
- 1 tspcumin powder
- 1/2 tsponion granules
- 1 tsporegano
- 1 tbspolive oil
- 1/4-1/2 lime, juice
- to tastesalt
- 3-6soft taco shells
- 1 tbsppickled onions
- 30gvegan feta, crumbled
- to garnishfresh coriander
- to tastehot sauce (optional)
- to garnishTajin (spicy lime salt)
Creamy avocado crema
Charred tomato salsa (optional)
Spiced filling
To serve
This really works with any kind of protein or filling. If you'd rather use tofu or cauliflower for that matter, go for it! But truly it's great with the beans - it's simple, quick and filling and full of flavour. Perfect for a midweek meal.
Method
Blend all the ingredients for the avocado crema and season to taste. Cover and place in the fridge.
If making the charred tomato salsa, set the grill to 240 degrees c and place all the ingredients on a baking tray (with skin on) and under the grill until charred and softened. Remove and allow to cool slightly.
Peel the charred skins off, and cut off any unwanted ends. Blitz until everything is incorporated and season to taste.
Heat 1 tbsp olive oil in a frying pan. Once hot, add the rinsed, drained beans and corn and fry. Season with all of the spices, and toss to coat everything. Fry for a few minutes, season with salt and squeeze in some lime. Fry for another minute or so then turn off the heat.
Char the tortillas in a hot dry pan or over an open flame for a few seconds on each side.
Load up the tacos with plenty of the avocado crema, beans and corn, optional salsa and all the garnishes.
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