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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Ingredients
Paneer and bean tacos
Creamed corn
Method
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.
