Soft Tacos

Ingredients (4 servings)

• 1 tbsp neutral oil
• 1 cup corn kernels (fresh or frozen)
• 250 g hemp chick*n
• 1 can (400 g) crushed or diced tomatoes
• 2 tbsp chipotle sauce
• 1 can (400 g) black beans, drained and rinsed
• ¼ head iceberg lettuce, shredded
• 2 avocados
• 1 garlic clove, minced
• ¼ cup plant-based yoghurt
• 1 red onion, thinly sliced
• 1 lime, cut into wedges
• 8 small tortillas (corn or flour)

Instructions

1. Heat the oil in a frying pan over medium heat. Add corn and cook 3–4 minutes until lightly coloured.
2. Add chick*n, tomatoes, chipotle sauce and black beans. Cook 5–7 minutes until heated through and slightly thickened.
3. Mash avocado with minced garlic in a small bowl to make a simple guacamole.
4. Warm tortillas in a dry pan, microwave or sandwich press.
5. Assemble tacos with lettuce, chick*n mixture, red onion, yoghurt and guacamole.
6. Serve with lime wedges for squeezing.