Black bean tacos with charred corn

• 2 tinsBlack beans, drained
• 1 tinSweetcorn, drained
• 8Tortilla wraps
• ¼Red cabbage
• 2Limes
• 2Avocados
• 1 tbspChipotle paste
• 1 tspGround cumin
• 15gFresh coriander
• 1Red onion
• 1 tbspOlive oil

Plus salt, pepper and water.

Method

1. 1

   Finely shred the cabbage and thinly slice the onion. Toss them with the juice of 1 lime and a pinch of salt, and leave to turn pink.

2. 2

   Drain the sweetcorn and pat it dry. Tip it into a large dry frying pan over a high heat and cook for 5 minutes, shaking now and then, until charred in spots. Tip into a bowl.

3. 3

   Add the oil to the pan, then the drained beans, chipotle, cumin and a splash of water. Warm through for 4 minutes, squashing some of the beans with a fork, and season.

4. 4

   Meanwhile, mash the avocados with the juice of the second lime and a pinch of salt. Roughly chop the coriander.

5. 5

   Warm the tortillas in the dry pan, or over a gas flame, for 20 seconds a side.

6. 6

   Fill the tortillas with the beans, charred corn, avocado and pink slaw, and scatter with the coriander.