Dinner ideas

Paneer and bean tacos with creamed corn

Let's taco bout dinner.

Packed with fresh veg, beans and paneer these tasty vegetarian tacos are perfect for an easy weeknight meal but special enough for an occasion.

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Paneer and bean tacos
Creamed corn


1.Make creamed corn. Cut kernels from corn cobs. Heat butter in a medium saucepan over medium heat; cook corn, stirring, for 2 minutes or until well coated in butter. Reduce heat to low-medium; cook corn, covered, stirring occasionally, for 15 minutes or until tender. Remove lid. Stir flour and 2 teaspoons water together in a small bowl to a paste; add to corn, stir until mixture thickens. Remove pan from heat. Remove half the corn mixture from the pan. Using a stick blender, puree corn in pan. Return reserved corn mixture to pan; stir until combined. Season to taste.
2.Cut capsicum and paneer into 1cm cubes.
3.Heat oil in a large frying pan over medium heat; cook shallot and cumin seeds, stirring, for 2 minutes or until seeds pop. Add capsicum and paneer; cook, stirring, for 5 minutes.
4.Add beans and taco seasoning to pan; cook, stirring, for 2 minutes or until heated through.
5.Stack tortillas in two piles of six. Wrap each pile in damp paper towel; microwave, one stack at a time, on HIGH (100%) for 30 seconds.
6.Top warmed tortillas with paneer mixture, tomatoes, avocado, creamed corn and coriander. Serve with lime wedges to the side.

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