About this recipe
I love this recipe, it makes including a great range of colours in one meal really achievable – vibrant colours are key to sustaining health and this recipe has an abundance of them. Mexican food can be one of the healthiest and easiest cuisines to replicate at home.
I use nectarines in the original recipe, but any light stone fruit will work, including beautiful apricots, and the ancho chillies pack a fruity punch that’s perfect with the sweetness from the fruit.
Photo Credit: Faith Mason
Shop this recipe:
- 2 Tbsp 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 Tbsp tomato paste
- 400g tin black beans, grained & rinsed (or 200g dried black beans)
- 2-3 ripe apricots, stoned and cut into thick wedges
- 1 Sweetcorn cob (or 100g tinned kernels, rinsed)
- 4 Corn tortillas
- 1 Ripe avocado, stoned, peeled & diced
- Handful of coriander, chopped
- 1/2 Lime
- Sea salt & freshly ground black pepper
(*buy a smoky chipotle paste if you can’t find dried ancho chillies)
Heat the oil in a saucepan over a medium heat, add the garlic and red onion and sauce 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 apricot wedges and sweetcorn cob with oil, place on a hot griddle pan, turning frequently, until lightly charred all over. The apricots 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 apricot, avocado and black beans, garnish with the coriander and a squeeze of lim