Corn, cauliflower & black bean tacos

Crunchy, creamy and zingy – these tacos are full of texture and flavour so you won’t feel as if you’re missing out.

SERVES 4 PREP 25min COOK about 20min

FOR THE VEGETABLES

• 2tsp vegetable oil

• 2 corn on the cob

• ½ cauliflower, chopped into small pieces

• 1tsp sweet smoked paprika

• 400g tin black beans, drained and rinsed

• 1tbsp chipotle paste

FOR THE SALSA AND GUACAMOLE

• 3 medium tomatoes, deseeded and chopped

• ½ small red onion, chopped

• Bunch coriander, chopped

• 1 red chilli, finely chopped, plus extra, sliced, to serve (optional)

• Zest and juice 2 limes

• 2 ripe avocados, de-stoned

TO SERVE

• 12 soft taco shells

1 Heat oil in a large frying pan over high heat. Toss the corn and cauliflower in paprika. Add the corn to the hot pan, and cook, turning, until charred and tender, for about 10min. Transfer to a plate. Add the cauliflower to the pan and stir-fry until tender and lightly charred. Cut down the sides of the cobs to remove the kernels.

2 Meanwhile, make the salsa: mix the tomatoes with the onion, coriander, chilli, zest and juice of 1 lime and seasoning. For the guacamole, mash the avocados with the remaining lime zest and juice and salt, to taste. Set both aside.

3 Return pan to the heat, add the black beans, chipotle paste and a splash of water. Cook for a few min, mashing some of the beans. Season.

4 To serve, divide the bean mixture over the taco shells. Top with some charred vegetables, salsa and guacamole.

PER SERVING: CALS 553; FAT 33G; SAT FAT 5G; CARBS 46G

The chunky salsa adds a punchy kick to these delicious tacos