Corn & Black Bean Tacos with Manchego Cheese
Prep Time
25 Minutes
Cook Time
20 Minutes
Makes
8
Ingredients
-
8 Mission Corn & Wheat Tortillas, heated for 1 minute in microwave
-
2 tbsp olive oil
-
1 red onion, finely diced
-
2 cloves garlic, finely chopped
-
2 medium-size zucchini, cut in half lengthwise then sliced
-
2 sweetcorn cobs, cooked and kernels removed
-
4 tomatoes, chopped
-
425g can whole black beans, drained & rinsed
-
½ tsp salt
-
Freshly ground black pepper
-
To serve:
-
1 cup grated Monterey Jack, Tasty or Manchego cheeses
-
1 avocado, smashed
-
½ cup chilli jam
-
2 green chillis, finely sliced
-
½ cup fresh coriander leaves
Instructions
-
Step 1
Heat oil in a non-stick fry pan and sauté onion and garlic for 3 minutes until soft. Add zucchini and cook for 3 - 4 minutes. Add corn kernels, tomatoes and black beans and cook for a further 5 minutes.
-
Step 2
Remove from heat and season to taste with freshly ground black pepper and salt to taste.
-
Step 3
To serve; place a Mission Corn and Wheat tortilla on each plate and top with 2 tablespoonfuls of the corn & black beans mixture. Add a dollop of smashed avocado and chilli jam and a sprinkle of cheese and sliced green chilli. Top with fresh coriander leaves and serve immediately.