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).

Join the conversation! 1 Comment

  1. […] longer after eating. The ones we use most in cooking are cannellini beans, chickpeas, lentils and black beans. We also regularly serve up canned baked beans (navy beans) in tomato sauce because they are quick […]

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Category

15 minute meals, Dinner, Lunch, One Pot, Snacks, Vegetables, Vegetarian

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