Tacos with vindaloo beans, crushed avocado and charred corn – Food & Home Magazine

Ingredients

• olive oil
• 1 onion , finely chopped
• 2 garlic cloves, minced
• 50g vindaloo paste
• 1x 400g tinned kidney beans, drained
• 1/2 cup tomato passata
• Handful chopped fresh coriander, plus extra for serving
• Salt and pepper
• 2 corn on the cobs
• 4 soft tacos
• 2 avocados, mashed
• 1 lemon cut into wedges