Quick and Easy

Chipotle bean tacos with pickled green beans and cucumber

Treat yourself to a quick and delicious Mexican dinner with these scrumptious chipotle bean soft-shell tacos. Pulled together in under 40 minutes, vegetarian meals have never been tastier!
Chipotle bean tacos with pickled green beans and cucumber


Pickled green beans and cucumber


1.Heat a drizzle of oil in a large frying pan over medium-high heat. Add onion and cook for 5 minutes or until softened. Add cumin and green beans and cook for a further 1 minute.
2.Add chipotle sauce, black beans and the water to onion mixture. Reduce heat to low and simmer for 5 minutes until sauce has thickened and beans are tender.
3.Meanwhile, char the corn. Heat a large frying pan over high heat. Lightly brush corn with oil and cook for 10 minutes, turning occasionally until charred. When cool enough to handle, stand each cob on its end on a board and run a sharp knife down the sides to remove the kernels in chunks.
4.To make the pickle, mix vinegar and sugar together until sugar has dissolved. Add beans and cucumber, toss to combine and set aside for 5 minutes to pickle.
5.Serve the chipotle beans in warm tacos, topped with corn, pickles, yoghurt and coriander leaves.

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