red chilli, finely hoped, plus extra sliced to serv (optional)
Zest and juice 2 limes
2
ripe avocados, de-stoned
12
soft taco shells
Directions
Step 1
Heat oil in a large frying pan over high heat. Toss the corn and cauliflower in paprika. Add the corn to the hot pan, and cook, turning, until charred and tender, for about 10min. Transfer to a plate. Add the cauliflower to the pan and stir-fry until tender and lightly charred. Cut down the sides of the cobs to remove the kernels.
Step 2
Meanwhile, make the salsa: mix the tomatoes with the onion, coriander, chilli, zest and juice of 1 lime and seasoning. For the guacamole, mash the avocado with the remaining lime zest and juice and salt, to taste. Set both aside.
Step 3
Return pan to the heat, add the black beans, chipotle paste and a splash of water. Cook for a few min, mashing some of the beans. Season.
Step 4
To serve, divide the bean mixture over the taco shells. Top with some charred vegetables, salsa and guacamole.
GH TIP: We used 15cm (6in) corn tortillas for our tacos, available from mexgrocer.co.uk. Add some slices of baked sweet potato to the tacos if you’re feeding a crowd.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
