There's a whole lot of goodness packed into these handheld delights – and we're not just talking about the fibre-rich black beans and vitamin-packed veggies. With our mild chipotle sauce, Tex-Mex spice blend and soft and supple mini flour tortillas, it's the perfect mix of nutrition and deliciousness. Dig in!
chopped cos lettuce
Tex-Mex spice blend(May be presentGluten)
mild chipotle sauce(ContainsSoy)
mini flour tortillas(ContainsGlutenMay be presentSoy)
shredded Cheddar cheese(ContainsMilk)
white wine vinegar
Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Slice the corn kernels from the cob. Finely chop the tomato. Roughly chop the coriander. Drain and rinse the black beans.
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! Transfer to a large bowl and set aside to cool slightly.
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 black 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 coat. 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.
Take everything to the table to serve. Spread a layer of sour cream over a tortilla. Add a helping of chopped cos lettuce, spoon over the chipotle black beans and top with the shredded Cheddar cheese and charred corn salsa.