Charred Corn & Black Bean Tacos

1. Heat the oil in a large frying pan over a high heat. Add the well-drained corn and let it sit without stirring for a few minutes until it chars in places, then stir and char it again.
2. Tip in the drained black beans, cumin and smoked paprika with a pinch of salt, and warm through for 2 to 3 minutes.
3. Squeeze in the juice of half the lime and stir.
4. Warm the tortillas in a dry pan, or briefly over a flame.
5. Mash the avocado with a squeeze of lime and a pinch of salt.
6. Build each taco with avocado, the corn and bean mixture, finely sliced red onion and a good handful of coriander. Serve with lime wedges.

Tips from the ZestyPlate Kitchen

• Dry the corn really thoroughly before it hits the pan, since wet corn steams rather than chars.
• Use a hot pan and leave the corn alone for a bit to get those blackened, smoky spots.
• Hold the tortillas over a gas flame for a few seconds to add a bit of char and flavour.
• A little crumbled feta or a drizzle of chipotle mayo makes a good optional finish.