1 tbsp extra virgin olive oil
1 tsp sweet paprika
½ tsp ground cumin
½ tsp turmeric
1/8 red (Spanish) onion, finely sliced
1 corn cob, kernels removed
1 400g tin black beans, rinsed and drained
6 soft tortillas, we used corn for gluten-free
50g feta cheese, crumbled, or cashew cheese for vegan
handful coriander leaves
For the salsa
1 mango, peeled & diced
1 Lebanese cucumber, finely diced
1 red capsicum, finely diced
1 lime, juiced
To make the salsa, combine all of the ingredients in a bowl. Season with sea salt and black pepper and set aside.
Heat the extra virgin olive oil in a non-stick frying pan over a medium high heat. Add the spices and fry for 1 minute or until fragrant. Add the red onion to the pan and sauté until softened.
Next add the kernels and black beans and season with sea salt and black pepper. Sauté for 3-4 minutes or until the corn is cooked through.
Whilst the bean mix is cooking, prepare the tortillas as per the packet instructions.
Fill each tortilla with the bean mix, salsa, crumbled feta, coriander leaves and a squeeze of lime!