Tacos with vindaloo beans, crushed avocado and charred corn

Who knew that vegan tacos could be so delicious, and so easy? These tacos with vindaloo beans, crushed avocado and charred corn are the perfect quick dinner.



  • 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



HEAT  olive oil in a pan over medium heat. Add the onion and garlic . Fry until soft, about 5 minutes.

ADD the vindaloo paste to the pan and fry for a further minute. Add the red kidney beans and tomato passata to the pan and fry for 3 minutes, stirring. Add a handful of chopped fresh coriander and season well to taste

HEAT a dry griddle pan over very high heat. Add the corn on the cobs to the pan and char, 3 minutes per side. In the same dry pan, fry 4 soft tacos, 1 minute per side.

FILL the tacos with vindaloo beans,  crushed avocado, charred corn cut from the cob and  sprinkle with chopped coriander and lemon wedges for squeezing. Secure the tacos with a wooden skewer, if desired.


Originally seen on FOOD&HOME 

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