2 tbsp extra virgin olive oil, plus extra for brushing
4 garlic cloves, finely chopped
1 red onion, diced
Dried ancho chilli, soaked in 100ml hot water for 10 minutes, then deseeded
1 tbsp tomato paste
400g tin black beans, drained and rinsed
2 ripe nectarines, stoned and cut into thick wedges
1 sweetcorn cob (or 100g tinned kernels, rinsed)
4 corn tortillas
1 ripe avocado, stoned, peeled and diced
Handful of coriander, chopped
Sea salt and freshly ground black pepper
Heat the oil in a saucepan over a medium heat, add the garlic and red onion and sauté for a few minutes until softened.
Put the ancho chilli and its soaking water in a blender with the tomato paste and blitz until smooth.
Add the black beans to the onion and garlic with the blended chilli and tomato paste and simmer for five minutes.
Meanwhile, brush the nectarine wedges and sweetcorn cob with oil, place on a hot griddle pan, turning frequently, until lightly charred all over. The nectarines only need two to three minutes. Grill the sweetcorn cobs for a further two to three minutes until tender.
Slice the kernels off the grilled corn cob. Build your tacos with the grilled corn (or tinned corn) and nectarine, avocado and black beans, garnish with the coriander and a squeeze of lime.