Charred Corn And Black Bean Tacos | Donna Hay

Ingredients

• 4 corn cobs, husks pulled back
• 4 long green chillies, halved lengthways and deseeded
• 1 x 400g can black beans, rinsed and drained
• 1 Lebanese cucumber, chopped
• ½ red onion, thinly sliced
• 2 tablespoons lime juice
• 2 teaspoons finely grated lime rind
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 8 x 15cm (6 inch) flour tortillas, warmed
• butter lettuce leaves, to serve
• 2 avocados, deseeded and chopped
• ¼ white onion, grated
• 2 tablespoons chopped coriander (cilantro) leaves
• 2 teaspoons finely chopped jalapeños (optional)
• Sea salt flakes
• 2 limes, cut in half