Spicy Beanburger Tacos

Serves 2

25 mins

Oven 180ºC

Ingredients

4 Goodlife Spicy Beanburgers

¼ small red cabbage

1 small red onion

2 tbsp red wine vinegar

½ tbsp caster sugar

1 tbsp chipotle paste

120ml sour cream

1 corn on the cob

6 soft tacos

80g cheddar cheese

1 ripe avocado

A few coriander sprigs

1 jalapeno pepper

Heat the oven to 200ºC/Fan 180ºC/Gas Mark 6. Put the burgers on an oven proof tray and cook for 20-25 minutes, until crisp.
Whilst the burgers cook, prep the rest of the ingredients. Peel, halve and finely slice the onion. Discard the outer leaves of the cabbage and then very finely slice that too.
Add both to a small bowl with the vinegar and sugar and mix so they are covered. Set aside until everything else is ready.
Heat a non-stick pan until very hot and then place the corn in the pan to start charring. Place a weight on it so it colours enough, another pan works well.After a few minutes, rotate the corn so it colours all over.
Grate the cheese and finely slice the avocado then set aside.
In a small bowl mix together the sour cream and chipotle paste. Season to taste.
Once the corn is ready, remove from the pan and then toast the taco cases. Use a knife to cut the corn away from the cobs and place in a small bowl.
When everything’s ready, break the burgers roughly, slice the jalapeños and pick the coriander leaves for garnishing. Place everything onto suitable plates on the table and build your tacos.