Spicy Black Bean and Corn Tacos




1.Cook the corn on the cobs according to the packet instructions.


2.For the beans, add the oil to a frying pan on a medium heat. Once hot, add the garlic and fry for 1 minute, then add the paprika, cumin and red pepper and toast for spices for one minute.


3.Add the beans to the frying pan and cook for 7 minutes.


4.Meanwhile, add all of the salsa ingredients to a bowl and give it a good stir. Then do the same with the guacamole and set aside.


5.Using a sharp knife, slice the corn pieces off of the cob, straight into the frying pan. Add a handful of chopped coriander and give it a good stir.


6.Heat the tortillas in the microwave and allow everyone to fill the tortillas themselves, beginning with the bean and corn mix, then the salsa, guacamole and rocket.

Recipe Info

Prep time: less than 10 minutes
Cook time: less than 10 minutes



2 corn on the cobs
1 tbsp olive or rapeseed oil
2 x 400g tins of black beans
2 cloves of garlic
2 tsp smoked paprika
2 tsp. cumin
1 small red chilli, finely chopped
Pinch of sea salt and black pepper


150g cherry tomatoes, finely chopped
Half a red onion, finely chopped
Juice of half a lime
1 clove of garlic, finely chopped
1 tbsp red wine vinegar
1 tbsp extra virgin olive oil
½ a bunch of coriander, roughly chopped


1 large ripe avocado, mashed with a fork
Juice of half a lime
Pinch of sea salt


To serve :

8 wholemeal or corn soft small tortillas
Optional: greek yogurt/sour cream, grated cheese