Crispy tacos with charred veg and refried beans

Method

1. Heat a glug of oil in a frying pan and cook the corn cobs over a medium-high heat for 15 minutes or so, turning regularly, until lightly charred. Once cool, slice off the kernels into a bowl and set aside.
2. Add more oil to the pan and cook the mushrooms until golden but still with a bit of bite. Remove with a slotted spoon and add to the corn.
3. Add the runner or helda beans to the pan and cook for about 5 minutes until charred, adding more oil if needed. Return the corn and mushrooms to the pan, then reduce the heat to keep warm.
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4. For the tacos, heat a second frying pan and brush the tortillas with a little oil. Fry on each side until crisp. Transfer to a low oven to keep warm as you cook the rest of the tortillas.
5. Combine all the salsa ingredients in a serving bowl.
6. Put the black beans in a small pan and mash lightly with the back of a fork. Stir in the chipotle paste and soured cream, bring to a simmer, then season with salt and pepper (see Make Ahead).
7. To serve, crumble the feta into the veg and toss gently. Spread each crispy tortilla with black beans and the vegetable/feta mix, then top with the salsa.