Ingredients
- 2 tablespoons extra-virgin olive oil, plus extra for brushing
- 4 garlic cloves, finely chopped
- 1 red onion, diced
- 1 dried ancho chilli, soaked in 100ml hot water for 10 minutes, then deseeded
- 2 tablespoons tomato paste
- 400 grammes (x 1 tin) black beans, drained and rinsed (or 200g dried black beans, cooked)
- 2 ripe nectarines, stoned and cut into thick wedges
- 1 sweetcorn cob (or 100g tinned kernels, rinsed)
- 4 corn tortillas
- 1 ripe avocado, stoned, peeled and diced
- handful of coriander, chopped
- ½ lime
- sea salt and freshly ground black pepper
Method
- Heat the oil in a saucepan over a medium heat, add the garlic and red onion and sauté for a few minutes until softened.
- Put the ancho chilli and its soaking water in a blender with the tomato paste and blitz until smooth.
- Add the black beans to the onion and garlic with the blended chilli and tomato paste and simmer for 5 minutes.
- Meanwhile, brush the nectarine wedges and sweetcorn cob with oil, place on a hot griddle pan, turning frequently, until lightly charred all over. The nectarines only need 2–3 minutes. Grill the sweetcorn cobs for a further 2–3 minutes until tender.
- Slice the kernels off the grilled corn cob. Build your tacos with the grilled corn (or tinned corn) and nectarine, avocado and black beans, garnish with the coriander and a squeeze of lime.
TIPS
+ This recipe works well with any stone fruit, such as apricot and peach.
+ Buy a smoky chipotle paste if you can’t find dried ancho chillies.
This satisying and quick recipe comes from Made in Hackney ambassador Dr Rupy Aujla's fantastic new book The Doctor's Kitchen published by Harper Collins and is available to buy online.
Photography by: Faith Mason
