Corn tacos can be bought from most supermarkets. They provide a crunchy shell that contrasts with the creaminess of the bean mash. Other white beans, such as butter beans or haricot beans, can be used instead of the cannellini if you prefer. The mash should have some texture so don’t aim to make it completely smooth.
Serves 4
- 2 ripe avocados, peeled and stoned
- 2 x 400g/14oz cans cannellini beans, drained
- juice of 1 lemon
- a few basil leaves
- 2 tbsp olive oil
- 8 taco shells
- a little chopped red chilli
- 1 lime, cut into wedges
- sea salt and freshly ground black pepper
Put the avocado into a bowl, roughly chop it and then mash it.
Add the cannellini beans and lemon juice and mash them all together, leaving a bit of texture in the mash.
Tear up the basil leaves and add to the mixture. Stir in the olive oil and season with salt and pepper.
Place the taco shells on a baking sheet and bake in the oven on 180°C/gas mark 4 for 4–5 minutes until crispy.
Remove the taco shells from the oven and fill them with the mash, putting any remaining filling in a bowl. Sprinkle with the chilli and serve immediately with lime wedges to squeeze over the top.
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