Smoky Black Bean and Corn Tacos

Method

1. 1Heat olive oil in a skillet over high heat. Add corn kernels and char for 4-5 minutes, stirring occasionally, until browned spots appear.
2. 2Rinse and drain black beans. Reduce skillet heat to medium, then add the beans, ground cumin, and half the salt, cooking for 3 minutes until warm.
3. 3Finely dice the red onion, slice the fresh chili, and scoop and cube the avocado flesh.
4. 4Warm tortillas in a dry frying pan over medium-high heat for about 30 seconds per side until pliable and lightly toasted.
5. 5Fill each warm tortilla with the bean and corn mixture, then top with diced avocado, red onion, chili slices, fresh coriander, and a squeeze of lime juice.