Halloumi Black Bean Tacos

• Halloumi(250 g)
• Black Beans(2)
• Corn(150 g)
• Red Onion(1)
• Jalapeno(1)optional
• Avocado(1)
• Greek yogurt(120 g)
• Lime(2)
• Coriander(15 g)
• Lettuce(120 g)
• Tortilla(8)
• Olive oil(1 tbsp)
• Tomato paste(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Garlic powder(1 tsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Drain and rinse {Black Beans}. Slice the {Halloumi} into bite-size strips. Thinly slice the {Red Onion} and {Jalapeno}, shred the {Lettuce}, roughly chop the {Fresh cilantro}, and cut the {Lime} into wedges.

   ~10 min

2. 2

   In a small bowl, mash the {Avocado} with the juice of half the {Lime}, then stir in the {Greek yogurt} and a pinch of the {Salt}. Set aside.

3. 3

   Heat the {Olive oil} in a large frying pan over medium-high heat. Add the {Halloumi} and cook until golden on both sides, 4 minutes. Scoop onto a plate.

   ~4 min

4. 4

   In the same pan, cook the {Red Onion}, {Jalapeno}, and {Corn} for 3 minutes until softened. Stir in the {Tomato paste}, {Cumin}, {Smoked paprika}, {Garlic powder}, remaining {Salt}, and {Black pepper} for 1 minute. Add the {Black Beans} and a squeeze of {Lime}, then cook for 4 minutes until hot and lightly saucy. Fold the {Halloumi} back in with half the {Fresh cilantro}.

   ~8 min

5. 5

   Warm the {Tortilla} in a dry pan or microwave for 2 minutes until pliable.

   ~2 min

6. 6

   Fill the {Tortilla} with the halloumi and bean mixture, top with the avocado-yogurt crema, {Lettuce}, remaining {Fresh cilantro}, and extra {Lime} wedges for squeezing.

   ~4 min