Recipe: Sweetcorn and Black Bean Tacos

These sweetcorn and black bean tacos are a fantastic midweek recipe option, offering a tasty vegetarian and gluten-free choice. Ready in under 30 minutes, they’re perfect for when you need a quick, nutritious, and family-friendly meal.

Bursting with vibrant vegetables and packed with fibre and protein, these tacos are both wholesome and flavourful, guaranteed to satisfy even the pickiest of eaters.

RECIPE

Ingredients (serves 2)

Corn and feta salad:

1.5 cups organic sweet corn

¼ cup chopped coriander

2-3 medium red radishes, thinly sliced

1 medium lime, zested and juiced

1 tablespoon extra virgin olive oil

¼ teaspoon sea salt

1-2 tbsp pickled jalapeño (optional)

½ to ⅔ cup crumbled feta, (optional)

Black beans:

1 can black black beans, rinsed and drained

½ tablespoon extra virgin olive oil

½ small red onion, chopped

1 tablespoon ground cumin

⅓ cup water

Salt and black pepper, to taste

Everything else:

4-6 gluten small gluten-free corn tortillas

½ avocado, sliced into thin strips or blend it with 2 tsp of extra virgin olive oil to make guacamole

Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce

Method:

Step 1: Prepare the corn and feta salad

• Transfer the sweet corn to a medium-sized mixing bowl and add the chopped coriander, radishes, lime zest and juice, pickled jalapeño, olive oil and sea salt. Mix well. Stir in ½ cup crumbled feta (optional). Set the bowl aside to marinate while you prepare the beans.

Step 2: Prepare the black beans

• Warm the olive oil in a small saucepan over medium heat. Add the onions and a pinch of salt. Cook until the onions have become translucent. Add the cumin powder and cook for about 30 seconds, stirring constantly. Pour in the beans and ⅓ cup of water. Stir, cover, and reduce the heat to simmer. Cook for 5 minutes, then use the back of a fork to mash at least half of the beans. Remove from heat, season with salt and pepper to taste, and cover until ready to serve.

Step 3: Warm the tortillas

• Heat a cast iron or non-stick pan over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas hob. Fold a tea towel over the warmed tortillas to keep them warm.

Step 4: Put it all together

• Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado next to the beans and serve with optional pickled jalapeños, salsa, or hot sauce on the side.