Chimichurri Corn Tacos

Serves 4

2 tsp. olive oil

salt

1 small shallot, sliced

1 poblano pepper, diced

1 clove garlic, minced

2 servings Grilled Corn on the Cob with Chimichurri Butter

(see recipe in this pack)

14 oz. (400g) can black beans, rinsed & drained

For serving:

8 corn tortillas

1 avocado, sliced

What you need to do

Prepare the Grilled Corn on the Cob with Chimichurri Butter using the recipe in this pack.

Heat a skillet over medium heat and add the olive oil. Add the shallot with a pinch of salt and sauté until softened. Stir in the pepper and garlic and sauté for 1-2 minutes until fragrant. Remove the corn kernels from the Grilled Corn on the Cob, and add to the skillet along with the Chimichurri Butter and mix, heating for a further 2-3 minutes. Transfer to a bowl.

Add the black beans and mix everything until fully combined. Adjust the salt to taste, then spoon the corn mix into tortillas and serve with sliced avocado.