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How to make Grilled vegetable and bean tacos with corn salsa

Yield = 10
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 1 medium brown onion, cut into thin wedges
  • 1 green capsicum, quartered
  • 3 (180g) portobello mushrooms
  • 2 corn cobs, husks and silk removed
  • 2 tablespoons olive oil
  • 1 garlic clove, crushed
  • 1/2 teaspoon fennel seeds
  • 2 teaspoons smoked paprika
  • 2 x 400g cans red kidney beans, drained, rinsed
  • 400g can crushed tomatoes
  • 10 jumbo taco shells
  • 2 tablespoons fresh coriander leaves
  • 1 tablespoon lemon juice
  • 1 tablespoon sweet chilli sauce

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Heat chargrill or barbecue plate on high heat. Toss onion, capsicum, mushrooms and corn in 2 teaspoons oil. Cook vegetables for 5 to 6 minutes each side or until charred and tender. Thickly slice capsicum and mushrooms. Transfer to a plate. Cover, keep warm. Using a small knife, cut corn kernels from cobs. Transfer to a bowl. Cover to keep warm.
  • Step 2 Heat 2 teaspoons of the remaining oil in a medium saucepan over medium heat. Add garlic, fennel seeds and paprika. Cook, stirring, for 1 minute or until fragrant. Stir in beans and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened slightly.
  • Step 3 Meanwhile, heat taco shells following packet directions. Add coriander, lemon juice, sweet chilli sauce and remaining oil to corn. Season with salt. Toss to combine. Divide bean mixture evenly between taco shells. Top with vegetables and corn salsa. Serve.