Smoky smashed black beans, a bright charred corn salsa and creamy avocado. Vegan, and ready in 30 minutes.
These are proof that a meat-free taco night can be the one everyone asks for again. The beans are smoky and saucy, the salsa is sharp and sweet, and the avocado pulls it together.
Put everything on the table and let people fill their own. Add grated cheese or sour cream if you are not keeping it vegan.
The recipe
Charred corn salsa
Charred corn salsa
Charred corn salsa
Charred corn salsa
Charred corn salsa
Charred corn salsa
Beans
Beans
Beans
Beans
Beans
Beans
Beans
Beans
Beans
Beans
To serve
To serve
To serve
Heat a large dry frying pan over high heat. Add the corn and leave it for 5 to 6 minutes, stirring once or twice, until charred in spots. Tip into a bowl and mix with the tomato, red onion, coriander, lime juice and salt.
In the same pan, heat the oil over medium heat and cook the onion for 5 minutes. Add the garlic and spices and cook for 1 minute.
Add the beans and water and simmer for 5 minutes. Mash about half of them with a fork, then stir in the lime juice and salt.
Warm the tortillas in a dry pan for about 20 seconds a side.
Fill with the beans, salsa, avocado and a dash of hot sauce.
Where to trust your instinct
The char on the corn. Leave it alone in the hot pan. Stirring too often steams it instead of blackening it.
Corn tortillas keep these gluten-free; check the label.
The beans keep for 3 days. The salsa is best eaten within a day.
Store the beans and salsa separately in the fridge for up to 3 days.
Approximate values, calculated per serving. Fibre 18 g · Sodium 640 mg.
