Black Bean & Corn Tacos

• Olive oil(2 tbsp)
• Red Onion(1)
• Bell pepper(1)
• Garlic(2 cloves)
• Black Beans(400 g)
• Corn(250 g)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lime(2)
• Avocado(1)
• Fresh cilantro(15 g)
• Tortilla(8)

Method

1. 1

   Thinly slice the {Red Onion} and {Bell pepper}, mince the {Garlic}, drain the {Black Beans}, cut the {Lime} into wedges, dice the {Avocado}, and roughly chop the {Fresh cilantro}.

   ~10 min

2. 2

   Heat {Olive oil} in a large frying pan over medium-high heat. Add the {Red Onion} and {Bell pepper} and cook until softened and lightly golden at the edges. Stir in the {Garlic}, {Cumin}, {Smoked paprika}, and {Chili flakes} for the last minute.

   ~6 min

3. 3

   Add the {Black Beans}, {Corn}, {Tomato paste}, {Salt}, and {Black pepper}. Squeeze in half of 1 {Lime}, then cook, stirring often, until the beans are hot and the mixture is lightly saucy and cohesive.

   ~5 min

4. 4

   Warm the {Tortilla} in a dry pan or directly over a flame for a few seconds per side until soft and flexible.

   ~2 min

5. 5

   Fill the {Tortilla} with the bean and corn mixture, then top with {Avocado}, {Fresh cilantro}, and extra wedges from the remaining {Lime}. Serve right away.

   ~2 min