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For the vegetables
- 2 Tbsp. vegetable oil
- 2 corn on the cob
- 1/2 cauliflower, chopped into small pieces
- 1 tsp. sweet smoked paprika
- 400 g (14oz) tin black beans, drained and rinsed
- 1 Tbsp. chipotle paste
For the salsa and guacamole
- 3 medium tomatoes, deseeded and chopped
- 1/2 small red onion, chopped
- Bunch of coriander chopped
- 1 red chilli, finely hoped, plus extra sliced to serv (optional)
- Zest and juice 2 limes
- 2 ripe avocados, de-stoned
- 12 soft taco shells
- Step 1
Heat oil in a large frying pan over high heat. Toss the corn and cauliflower in paprika. Add the corn to the hot pan, and cook, turning, until charred and tender, for about 10min. Transfer to a plate. Add the cauliflower to the pan and stir-fry until tender and lightly charred. Cut down the sides of the cobs to remove the kernels.
- Step 2
Meanwhile, make the salsa: mix the tomatoes with the onion, coriander, chilli, zest and juice of 1 lime and seasoning. For the guacamole, mash the avocado with the remaining lime zest and juice and salt, to taste. Set both aside.
- Step 3
Return pan to the heat, add the black beans, chipotle paste and a splash of water. Cook for a few min, mashing some of the beans. Season.
- Step 4
To serve, divide the bean mixture over the taco shells. Top with some charred vegetables, salsa and guacamole.
GH TIP: We used 15cm (6in) corn tortillas for our tacos, available from mexgrocer.co.uk. Add some slices of baked sweet potato to the tacos if you’re feeding a crowd.
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Per Serving:
- Calories: 553
- Fibre: 12 g
- Total carbs: 46 g
- Sugars: 7 g
- Total fat: 33 g
- Saturated fat: 5 g
- Protein: 13 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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