Tacos with vindaloo beans, crushed avocado and charred corn
These tacos with vindaloo beans, crushed avocado and charred corn are the perfect quick dinner.
Ingredients
30ml (2 tbsp) olive oil
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
50g vindaloo paste
400g tin drained red kidney beans
125ml (½ cup) tomato passata
A handful of fresh coriander, roughly chopped
Salt and freshly ground black pepper, to taste
2 corn on the cob
4 soft tacos
2 avocados
Method
1. Heat the olive oil in a pan over medium heat.Add the onion and garlic and fry until soft, about 5 minutes.
2. Add the vindaloo paste to the pan and fry for a further minute. Add the kidney beans and tomato passata to the pan and fry for 3 minutes, stirring.
3. Add a handful of chopped fresh coriander and season.
4. Heat a dry griddle pan over very high heat. Add the corn and char, 3 minutes per side. In the same dry pan, fry the tacos, 1 minute per side
5. Fill the tacos with vindaloo beans, the crushed flesh of the avocados, charred corn cut from the cob, a sprinkle of chopped coriander and lemon wedges for squeezing.
6. Secure the tacos with a wooden skewer, if desired.
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