This is as quick as a ‘cook from scratch’ dinner gets (no we don’t make our own corn tacos EVER).
We eat variations of this dish once a week because the kids LOVE it and it makes a change from the two other meals they love, spaghetti bolognese and beans on toast. We also use this recipe for those ‘bring a plate’ events because it can be whipped up super fast at the last minute and you know it will be a crowd-pleaser. Serves four.
You will need
- 12 x corn taco shells roughly broken into 4 pieces
- 1 x corn cob, boiled until soft and kernels removed (can use frozen or canned)
- 400g can of black beans, drained and rinsed
- 2 x punnet of cherry tomatoes or 400g tomatoes, roughly chopped
- 1 ripe avocado cut into 1cm cubes
- 2 handfuls of shredded mozzarella or cheddar cheese
- 1 lime quartered
- Handful of mint leaves
- Drizzle of greek yoghurt (optional)
- Chipotle sauce to serve
- Green salad on the side (optional)
What you do
Scatter the broken taco shells over the bottom of a baking tray then top with black beans, tomatoes, corn kernels and cheese. Place in a preheated oven (200℃ fan assisted) for ten to fifteen minutes. Once the cheese has melted take out of the oven and top with avocado, mint, a drizzle of Greek yoghurt and a squeeze of lime. Serve at the table with a green salad, corn on the cob (optional if no time or ingredients) and chipotle sauce (not optional in our houses).