Spiced Bean and Corn Tacos with an Avocado Crema

The perfect, speedy mid-week meals with optional toppings, and a delicious, compulsory beany filling

Done in 20 minutes

Serves 2

Dish by Mia Jacobs

Ingredients

Creamy avocado crema

1avocado

100gvegan yoghurt

1/2 -1fresh jalapeno, charred

1/2lime, juice

to tastesalt

Charred tomato salsa (optional)

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

Spiced filling

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

To serve

3-6soft taco shells

1 tbsppickled onions

30gvegan feta, crumbled

to garnishfresh coriander

to tastehot sauce (optional)

to garnishTajin (spicy lime salt)

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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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.