Charred corn, black bean & avocado tacos

Method

1. 1

   Heat a dry pan and char the corn until dotted with black spots — about 4 minutes. Tip into a bowl.

2. 2

   In the same pan, sauté the onion 2 minutes, add the spices and beans, and warm through with a splash of water.

3. 3

   Mash one avocado with the lime juice and a big pinch of salt. Slice the second into thin wedges.

4. 4

   Warm the tortillas over the flame or in a dry pan for 20 seconds each side.

5. 5

   Spread the mashed avo across each tortilla, then pile with beans, corn, avocado slices, coriander and feta.