Chipotle Black Bean & Corn folded Tacos

Prep: 15 mins
Cook: 25 mins
Servings: 3
chipotle black bean tacos
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 Corn Tortillas 

  • 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

  1. 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.  

  1. Combine yoghurt, coriander and lime zest. Set aside.  

  1. 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.  

  1. 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. 

  1. 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.  

  1. 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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