Black bean tacos with grilled nectarine

Ingredients

• 2 tablespoons extra-virgin olive oil, plus extra for brushing
• 4 garlic cloves, finely chopped
• 1 red onion, diced
• 1 dried ancho chilli, soaked in 100ml hot water for 10 minutes, then deseeded
• 2 tablespoons tomato paste
• 400 grammes (x 1 tin) black beans, drained and rinsed (or 200g dried black beans, cooked)
• 2 ripe nectarines, stoned and cut into thick wedges
• 1 sweetcorn cob (or 100g tinned kernels, rinsed)
• 4 corn tortillas
• 1 ripe avocado, stoned, peeled and diced
• handful of coriander, chopped
• ½ lime
• sea salt and freshly ground black pepper