2 corn cobs
1 red capsicum, chopped
30 g sachet taco seasoning mix
½ quantity cold bolognese pasta sauce
400 g can canned red kidney beans, rinsed, drained
¼ cup adobo sauce
white corn chips to serve
sour cream to serve
chopped avocado, to serve
fresh coriander to serve
shredded iceberg lettuce
- Remove husks and silk from corn. Cut corn kernels from cobs.
- Heat an oiled, large frying pan over a medium heat. Add corn and capsicums. Cook, stirring occasionally, for about 2 to 3 minutes, or until tender. Add spice mix. Cook, stirring for 1 minute
- Add bolognese sauce, beans and chipotle. Mix well. Bring to boil. Cover with lid. Simmer for about 5 minutes, or until hot.
- Serve with corn chips, sour cream, avocado, coriander and lettuce.