- 2 sweetcorn cobs
- 4 white tortillas
- A few pinches of cayenne pepper
- 1 avocado
- 2 vine tomatoes
- 400g tin of black beans
- 1 lime
- A handful of coriander
- 150g yogurt
- 1 lettuce
- 1 tbsp oil
- Sea salt
- Freshly ground pepper
Heat your oven to 180°C/Fan 160°C/Gas 4. Light your barbecue if you’re using it. Pull the leaves and silks off the sweetcorn cobs. Simmer the cobs in a large pan of boiling water for 5 mins. Drain and leave the cobs to cool slightly.
Cut 4 of the tortillas into triangles (you can freeze your leftover tortilla for later). Lay them out in a single layer on a baking tray. Bake in the oven for 10 mins till they’re crisp. Set aside. Heat your grill if you’re not using a barbecue.
Halve the avocado. Discard the stone. Scoop out the flesh and roughly chop it. Roughly chop the tomatoes. Drain and rinse the black beans. Mix them all together in a bowl. Zest and juice the lime. Reserve the zest. Pour the lime juice into the bowl with ½ tbsp oil. Gently mix together.
Pick the leaves from the coriander and finely chop the stalks. Spoon the yogurt into a bowl. Stir in the chopped coriander stalks and lime zest. Add a pinch or two of cayenne. Season. Tear the lettuce leaves.
Mix ½ tbsp oil with a pinch of the cayenne. Lay the sweetcorn cobs in a large dish and pour over the spicy oil. Rub all over the cobs to coat. Pop them on the barbecue or under the grill for 10 mins. Turn regularly till charred.
Spoon the yogurt over the cobs. Serve with the black bean guacamole, toasted nachos and lettuce leaves. Scatter coriander leaves over everything to garnish.
Ripe & Ready
If your avocado is a bit hard when you unpack it, pop it in a brown paper bag with the free banana we’ve sent you. It should ripen in a few days.