Tip the black beans and sweetcorn into a sieve, drain and rinse briefly.
Warm the beans with the sweetcorn and cumin in a frying pan. Season to taste with salt and pepper until the mixture is fragrant and hot.
Blend the avocado with the lime juice and some of the coriander until creamy. Season with a little salt if needed.
Warm the taco shells in the oven at 180 °C (160 °C fan) for 3–5 min, until crisp.
Fill the warm taco shells with the bean and sweetcorn mixture and add the avocado cream.
Sprinkle with the rest of the coriander and serve straight away.
Good to know
When it needs to be quick but should still taste like a proper meal, these tacos are a good idea. Warm, creamy, fresh – and on the table without much effort.
Swaps
Black beans → kidney beans (similar fibre and protein content). Taco shells → corn tortillas (often a little less processed). Avocado → crushed green peas with lime (creamy like guacamole). Sweetcorn → peppers (also add vitamin C).
Allergens
The recipe is naturally vegetarian and usually gluten-free if the taco shells are labelled as such. Season mildly for children; during pregnancy, make sure the herbs are washed thoroughly and the avocado is in good condition.
