Black Bean, Charred Corn + Pulled Chicken Tacos
These Mexican-inspired tacos are a quick, FLAVOUR-PACKED dinner that will work any night of the week, or for a fun sharing feast with your pals. Black beans + charred corn make a hearty base in it's own right, but you can also throw in some shredded chicken leftover from your roasts! Pile into warm tortillas and load -em up with whatever you fancy - we love creamy avocado, tangy feta, sweet salsa + fresh lime. OUR MOUTHS ARE WATERING.
Source: Bold Bean Co
Ingredients
- jar Queen Black Beans - bean stock reserved
- olive oil
- tinned sweetcorn, drained
- small red onion, thinly sliced
- fat garlic clove, finely chopped
- smoked paprika
- cumin
- tomato purée
- cherry tomatoes, halved
- hot sauce or sriracha , plus extra to serve
- leftover roast chicken*, shredded
- small soft tacos or tortillas
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- ripe avocados, roughly sliced
- Greek yogurt or sour cream
- Grated cheddar or feta cheese
- Salsa
- Pink pickled onions
- Fresh coriander
- Lime wedges