Crispy tacos with charred veg and refried beans recipe | delicious. magazine

Ingredients

• Olive oil for frying
• 2 corn on the cobs
• 250g chestnut mushrooms, sliced
• 200g runner beans (or helda beans), cut into 2cm piece
• 400g tin black beans, drained and rinsed
• 2-3 tbsp chipotle paste
• 2 tbsp soured cream
• 100g vegetarian feta, crumbled
• For the crispy tacos
• 8 small soft tortillas
• Olive oil for brushing
• For the salsa
• 1 sweet white onion, finely chopped
• 4 vine tomatoes, deseeded and finely chopped
• Large handful fresh coriander, roughly chopped
• Juice 1-2 limes