Chipotle Bean Tacos & Corn Salsa

Heat a large frying pan over a medium-high heat. Add the corn kernels and cook, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid or foil if the kernels start "popping" out!

SPICY! This is a mild spice blend, but feel free to add less or more, depending on your taste. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the red kidney beans and cook until softened, 2-3 minutes. Add another drizzle of olive oil and the Tex-Mex spice blend (see ingredients list) and cook until fragrant, 1 minute.

Add the tomato paste, mild chipotle sauce and water to the frying pan and stir to combine. Reduce the heat to medium and simmer until the sauce has thickened slightly, 4-5 minutes. Season to taste with salt and pepper.

TIP: Add a dash more water to loosen if needed!

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. To the bowl with the corn, add the tomato, coriander, white wine vinegar and a drizzle of olive oil. Season to taste with salt and pepper and toss to coat.