Vegetarian Taco Salad with Black Beans and Avocado

• 1 tbsp Extra virgin olive oil
• 1 clove Garlic
• 1 tsp Ground cumin
• 1 tsp Mild chili powder
• 400 g Canned black beans
• 200 g Canned corn
• 4 pieces Corn tortillas
• 1 head Romaine lettuce
• 200 g Cherry tomatoes
• 1 medium Avocado, ripe but firm
• 1 piece Lime
• 120 g Sour cream

1. Heat the olive oil in a frying pan over a medium heat. Finely grate the garlic into the pan, then stir in the cumin and mild chilli powder for 20 seconds until fragrant.
2. Drain and rinse the black beans and sweetcorn, then add both to the pan. Cook for 4 to 5 minutes, stirring, until hot and lightly coated in the spices; take off the heat.
3. In the same pan, toast the corn tortillas one at a time over a medium-high heat for about 30 to 45 seconds per side until lightly blistered. Stack them, then break into bite-size shards for quick tortilla chips.
4. Trim the romaine lettuce and tear into bite-size pieces, then add to a mixing bowl. Halve the cherry tomatoes and add them to the bowl.
5. Halve, stone and dice the avocado. Add it to the salad bowl along with the warm spiced beans and sweetcorn.
6. Finely zest the lime into the sour cream, then squeeze in the juice and stir until smooth. Spoon over the salad, toss gently, and finish with the tortilla chips on top so they stay crisp.

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