Black Bean and Corn Tacos

Keep a tin of black beans and a packet of corn tortillas nearby and dinner is never far away. The warm filling takes about 10 minutes; the fresh cabbage and lime do the rest.

Ingredients

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 x 400 g tin black beans, drained and rinsed
• 150 g sweetcorn
• 2 ripe tomatoes, chopped
• 8 small corn tortillas
• 1/4 small red cabbage, finely shredded
• 1 avocado, sliced
• 1 lime, cut into wedges
• Grated cheddar and coriander, to serve

Method

Heat the oil in a frying pan over medium heat. Cook half the onion for four minutes, then add the cumin and smoked paprika for 30 seconds.

Add the black beans, sweetcorn, tomatoes, and a pinch of salt. Cook for five minutes, crushing a spoonful of the beans against the pan to bring the mixture together.

Warm the tortillas one at a time in a dry frying pan. Keep them wrapped in a clean tea towel so they stay soft.

Fill each tortilla with the bean mixture, cabbage, avocado, remaining onion, cheese, and coriander. Finish with plenty of lime.

Gluten-free note

Choose tortillas labelled gluten-free and check seasoning blends if you use them in place of the individual spices.