Who knew that vegan tacos could be so delicious, and so easy? These tacos with vindaloo beans, crushed avocado and charred corn are the perfect quick dinner.
Tacos with vindaloo beans, crushed avocado and charred corn
Heat a glug of olive oil in a pan over medium heat and add 1 onion, peeled and chopped and 2 garlic cloves, peeled and minced. Fry until soft, about 5 minutes. Add a 50g sachet of vindaloo paste to the pan and fry for a further minute. Add 1 x 400g tin drained red kidney beans and 125ml (½ cup) tomato passata to the pan and fry for 3 minutes, stirring. Add a handful of chopped fresh coriander and season well to taste with salt and freshly ground black pepper. Heat a dry griddle pan over very high heat, add 2 corn on the cobs to the pan and char, 3 minutes per side. In the same dry pan, fry 4 soft tacos, 1 minute per side. Fill the tacos with vindaloo beans, the crushed flesh of 2 avocados, charred corn cut from the cob, a sprinkle of chopped coriander and lemon wedges for squeezing. Secure the tacos with a wooden skewer, if desired.