Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 3 people
Estimated cost per serve is 5.54 dollar
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
3
- 3 Helga's Corn Tortillas
- 1 cob corn
- 185grams Greek yoghurt
- 1/4 cup coriander, finely chopped (extra to serve)
- 1 lime, finely grated lime zest 1tsp, cut into wedges
- 1tablespoons olive oil
- 400grams black beans, drained and rinsed
- 1 red capsicum, finely chopped
- 1 1/2tablespoons smokey chipotle seasoning
- 1 tomato, finely chopped (large)
- 1 cup guacamole
- 1 coriander (sprigs to serve)
Method
Step 1 of 6
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.
Step 2 of 6
Combine yoghurt, coriander and lime zest. Set aside.
Step 3 of 6
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.
Step 4 of 6
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.
Step 5 of 6
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.
Step 6 of 6
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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