Crispy Black Bean Tacos with Corn Salsa (Vegan)

Ingredients

• 690 gcanned black beans, low sodium, drained and rinsed
• 1½ tspground cumin
• 1½ tspchili powder
• 12small corn tortillas
• 150 gfrozen corn kernels
• 1medium tomato
• ¼medium red onion
• 2 tbsplime juice
• 8 gfresh cilantro
• 1avocado
• 1 tbspcanola or avocado oil
• ½ tspsalt

Method

1. Mash the black beans with the cumin, chili powder and salt until mostly smooth.

2. For the salsa, thaw the frozen corn in a sieve under running tap water, drain and mix it with the diced tomato, red onion, lime juice and cilantro.

3. Warm the tortillas for 20 seconds in the microwave so they fold without cracking. Spread beans over half of each and fold over.

4. Heat half the oil in a large skillet over medium-high heat.

5. Fry the tacos in batches for about 2 minutes per side, until crisp and golden, adding oil as needed.

   8 min timer

6. Open each taco and fill with the corn salsa and sliced avocado.

Storing and reheating

Best fresh.