Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1/4 red cabbage, finely shredded
- 1 red capsicum, deseeded, diced
- 1/2 bunch coriander, plus extra to serve
- 1 red onion, diced
- 1 lime, plus wedges to serve
- 1 1/2teaspoons ground coriander
- 1 1/2teaspoons ground cumin
- 2tablespoons chipotle sauce
- 2 black beans, rinsed and drained
- 1/4 cup olive oil
- 200grams Solanato tomatoes, quartered
- 1/4 cup grated light tasty cheese
- 1 corn cob, kernels removed
- 12 corn tacos, warmed
Method
Step 1 of 3
Combine cabbage, lime juice and 1/2 tsp salt in a bowl. Set aside for 15 minutes to pickle. Drain.
Step 2 of 3
Meanwhile, heat oil in large frying pan over medium heat. Add onion, corn, capsicum and spices and cook for 7 minutes, stirring regularly, or until soft. Add beans and chipotle sauce, stirring to combine. Cook for a further 3 minutes or until warmed through. Remove from heat and stir through tomato and chopped coriander.
Step 3 of 3
Fill tacos with bean mixture and top with cabbage, cheese and extra coriander. Serve with lime wedges.
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