Vegetarian tacos with avocado salsa

1 In a large heavy-based pan, heat 1 teaspoon of the extra-virgin olive oil over a medium heat. Add the onion and cook, stirring, for 3–5 min until browned. Add ¹⁄³ of the garlic, the capsicum, 1 of the chillies and spices and cook, stirring, for 2 minutes. Add the canned tomatoes and beans, then simmer for 15–20 minutes, stirring occasionally.

2 Meanwhile, set a chargrill pan over high heat or heat a barbecue hotplate to high. Grill corn, turning, for 8–10 minutes, until lightly charred and tender. Set aside to cool slightly, then carefully cut kernels from the cob.

3 In a medium bowl, combine remining garlic, chilli, corn, avocado, red onion and tomatoes with lime juice and remaining olive oil.

4 Heat tortillas according to packet instructions.

5 To assemble tacos, scatter shredded lettuce over warmed tortillas. Spoon over chilli bean mix, top with grated cheese and sprinkle over avocado salsa.