Chipotle Black Bean & Corn folded Tacos
Prep: 15 mins
Cook: 25 mins
Servings: 3
Lunch has never looked better with this chipotle black bean and corn folded taco. Enjoy with jalapeño and coriander salsa.
Ingredients
- 3 x Helga’s Traditional Wholemeal Wraps
- 1 cob of corn
- 3/4 cup Greek yoghurt (185g)
- ¼ cup finely chopped coriander, extra to serve
- 2 tsp finely grated lime zest
- 1 tbsp olive oil
- 400g can black beans, drained, rinsed
- 1 red capsicum, finely chopped
- 1 ½ tbsp smokey chipotle seasoning
- 1 large tomato, finely chopped
- 1 cup guacamole (250g)
- Lime wedges and coriander sprigs, to serve
Method
- Boil corn for 2 minutes. Remove and drain on paper towel. Heat an oiled chargrill pan over a medium high heat. Add corn and cook, turning for 5-6 minutes until blackened in places. Remove and set aside to cool slightly. Run knife down sides to remove kernels and place in a bowl.
- Combine yoghurt, coriander and lime zest. Set aside.
- Heat oil in a medium, non-stick frying pan over a medium heat. Add beans and capsicum and cook, stirring for 2 minutes. Add seasoning and stir for 1 minute. Add tomato and cook, stirring for a further 3-4 minutes until tomato becomes soft. Season with salt and pepper. Remove from the heat.
- Warm tortillas in the microwave according to directions. Cook tortillas on hot chargrill plate for 1 minute each side until beginning to char in places but soft enough to fold without cracking.
- Hold tortilla in the palm of your hand like a taco and place one-third of the bean mixture in the centre. Sprinkle with corn. Push in sides of tortilla slightly to encase beans then lay on a plate so taco is now folded over filling.
- Spoon yoghurt sauce on top and arrange guacamole on top. Sprinkle with chopped coriander. Serve with lime wedges and any remaining sauce.
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