01 Mar BBQ Corn + Black Bean Tortillas

Get the BBQ going and enjoy a family meal on the deck with this easy tortilla recipe.

Makes: 6

Ingredients
¼ cup (60ml) extra virgin olive oil
2 tablespoons harissa paste
2 corn cobs (800g), husks and silks removed
6 x 15cm (6-inch) wholegrain tortillas
1 cup loosely packed fresh coriander (cilantro) leaves
2 cloves garlic, crushed
400g (12½ ounces) canned black beans, drained, rinsed
1 medium pomegranate (320g), seeds removed (see tips)
½ teaspoon finely grated lime rind
1 tablespoon lime juice
¾ cup (200g) greek-style yoghurt
1 fresh jalapeño, sliced thinly
1 lime, cut into wedges

Method

Combine half the oil and half the harissa in a small bowl; season to taste. Brush corn with harissa mixture.

Cook corn, on a heated grill plate (or grill or barbecue) over high heat, turning, for 15 minutes or until charred. Using a sharp knife, carefully cut kernels from cob. Transfer kernels to a large bowl; cover to keep warm. Cook tortillas on grill plate for 30 seconds each side or until lightly charred. Cover to keep warm.

Meanwhile, chop half the coriander. Heat remaining oil in a small saucepan over medium heat. Add garlic and beans; cook, stirring occasionally, for 2 minutes or until heated through.

Add bean mixture, pomegranate seeds, rind, juice and chopped coriander to corn; stir to combine. Season to taste.

Fold remaining harissa through yoghurt in a small bowl; season to taste.

Divide corn mixture among tortillas; fold in half. Top with jalapeño and remaining coriander. Serve with harissa yoghurt and lime wedges.

Tips:

The charred corn can be made the day ahead. Store, covered, in the fridge. After char-grilling tortillas, immediately rest them in a U-shape as they cool, this will prevent cracking when you fold them to serve.

To remove seeds from pomegranate, cut pomegranate in half crossways; hold it, cut-side down, in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily; discard any white pith that falls out with them. Pomegranate seeds will keep in the fridge for up to a week.

This is an edited extract from The Australian Women’s Weekly Real Food Cookbook, $49.95, available in stores nationally.