Black Bean Tacos

- 2 cloves crushed Garlic
- 1 diced Onion
- 2 tsp Paprika
- 1 tsp ground Cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 deseeded and diced Red bell pepper
- 1 diced Zucchini
- 420g / 15oz drained and rinsed Black beans
- 1 cob Corn kernels
- 12 Corn tortillas
- 3 finely diced Tomato
- 0.5 finely diced Red onion
- handful freshly chopped Coriander
- 1 Lime juice
- 1 tbsp Olive oil

1. Heat 1 tbsp Olive oil in a medium-sized pan over medium heat.
2. Add 2 cloves crushed Garlic and 1 diced Onion, cooking until the Onion is translucent.
3. Add 2 tsp Paprika, 1 tsp ground Cumin, 1 tsp Garlic powder, and 1 tsp Onion powder, stirring.
4. Add 1 diced and deseeded Red bell pepper and 1 diced Zucchini, cooking for 5 minutes with a lid on.
5. Add 420g / 15oz drained and rinsed Black beans and kernels from 1 cob Corn, cooking for a few minutes and seasoning with salt and pepper.
6. For salsa, combine 3 finely diced Tomatoes, 0.5 finely diced Red onion, a handful of freshly chopped Coriander, and juice of 1 Lime in a bowl, seasoning with salt and pepper.
7. Heat 12 Corn tortillas.
8. Fill tortillas with the Black bean mixture, salsa, and optional toppings.