Charred Sweetcorn and Black Bean Tacos

• 1large red onion, very thinly sliced
• 60 mlred wine vinegar
• 1 tspcaster sugar
• 1 tspsmoked paprika
• 2 tbspolive oil, divided
• 3sweetcorn cobs, husks removed
• 2 x 400gtins black beans, drained and rinsed
• 3garlic cloves, finely sliced
• 2 tspground cumin
• 1 tspground coriander
• 1 tbspchipotle paste
• 1lime, juiced
• 150 gsoured cream
• 1 tspchipotle paste
• Fine salt and black pepper
• 12small soft corn tortillas
• 1small bunch fresh coriander, leaves picked (optional)
• 50 gpickled jalapeños (optional)
• 2limes, cut into wedges (optional)
• 4 tbsphot sauce (optional)

Method

1. 1Start with the pickled onions. Combine the sliced red onion, red wine vinegar and caster sugar in a bowl, season generously with salt and scrunch together with your hands for a full minute; you want the onion to bruise and start to slacken. Set aside for at least 20 minutes; they'll turn vivid pink and lose their bite.
2. 2Stir the soured cream, 1 teaspoon of chipotle paste and half the lime juice together in a small bowl. Taste and season; a pinch of salt makes the lime sing. Refrigerate until needed.
3. 3Rub the sweetcorn cobs all over with 1 tablespoon of the olive oil and the smoked paprika, then season generously with salt and pepper. Heat a griddle pan over a high heat until lightly smoking; you want it properly hot, otherwise the cobs steam instead of charring.
4. 4Lay the cobs on the griddle in a single layer; don't crowd the pan, work in two batches if you need to. Cook for 10–12 minutes, turning every 2–3 minutes, until deeply charred with blackened patches all over. Set aside to cool slightly, then stand each cob upright on a board and slice the kernels off with a sharp knife.
5. 5While the corn chars, heat the remaining tablespoon of olive oil in a wide frying pan over a medium heat. Add the sliced garlic and cook just until fragrant and pale gold; 30 to 60 seconds, no more.
6. 6Add the cumin, ground coriander and the tablespoon of chipotle paste and toast in the oil for 30–60 seconds, stirring constantly, until fragrant and the paste darkens.
7. 7Tip in the black beans with a splash of water; the liquid helps the spiced paste cling to the beans rather than catching on the pan base. Cook for 5–6 minutes, stirring occasionally and crushing a few beans against the side of the pan, until glossy and thickly coated. Stir in the remaining lime juice off the heat, then taste and adjust the seasoning.
8. 8Warm the tortillas directly over a gas flame for 20–30 seconds per side until lightly charred and pliable, or wrap in foil and heat in a dry pan for 2 minutes until soft and warm. Stack and cover with a tea towel to keep them supple.
9. 9To assemble, spoon a generous mound of spiced black beans onto each warmed tortilla, top with the charred sweetcorn kernels and a tangle of bright pink pickled onion.
10. 10Drizzle with the chipotle crema. Add the optional coriander, pickled jalapeños, lime wedges and hot sauce if using, and serve straight away.

Per serving

kcal

752

protein

29.1g

fibre

28.1g

carbs

117.7g

fat

19.1g