red chilli, finely hoped, plus extra sliced to serv (optional)
Zest and juice 2 limes
2
ripe avocados, de-stoned
12
soft taco shells
Directions
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.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. 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.
