Smoky courgette tacos

30 MINUTES | SERVES 4 | EASY | LC

red onion 1, thinly sliced

cider vinegar 75ml

sweet smoked paprika 2 tsp

ground cumin 1 tsp

chipotle flakes 1 tsp

olive oil 2½ tbsp

courgettes 2, trimmed and sliced into 1cm rounds

garlic 2 cloves, finely chopped

black beans 400g can, rinsed and drained

coriander a large handful

dairy-free yogurt 120g

lime 1, juiced and zested, plus wedges to serve

corn tortillas 8 small

salad leaves 150g

avocado 1 small, thinly sliced

1 Combine the onion and vinegar in a small bowl with a pinch of salt and set aside. Mix the paprika, cumin, chipotle flakes and 2 tbsp of olive oil in a large bowl, seasoning well. Add the courgettes and toss together until coated. Put a large frying pan on a medium-high heat and, once hot, add the courgettes – you will probably need to do this in two or three batches. Cook on each side for 2-3 minutes or until deep in colour and charred, then transfer to a plate lined with kitchen paper. Cover and set aside.

2 Without cleaning the frying pan, add the remaining oil. Cook the garlic for 30 seconds, then add the black beans with a splash of water, cooking through for a few minutes until just warm and the water has evaporated. Season to taste, cover and set aside.

3 Finely chop half the coriander and put in a bowl along with the yogurt, lime juice and zest, mix together and season to taste. Heat the tortillas according to pack instructions.

4 Strain the pickled onions. When it’s time to build your tacos, layer the tortillas with the salad leaves and avocado. Sprinkle over the black beans and top with the courgettes, a drizzle of the herby lime yogurt and some of the pickled onions. Garnish with the remaining coriander (you can keep as is, or roughly chop if you’d prefer) and serve with the lime wedges to squeeze over.

PER SERVING 460 kcals | fat 19.3G saturates 3.4G | carbs 47.8G | sugars 7G fibre 11.9G | protein 17.6G | salt 0.8G