AT A GLANCE
|01||Heat a chargrill over high heat, brush chillies with oil, cook for 10 minutes or until blackened, transfer to a bowl, cover and set aside. Brush corn with oil and season to taste with sea salt and freshly ground black pepper. Cook on chargrill, turning occasionally, for 10 minutes or until tender and lightly charred. Cut corn from cob and keep warm. Peel skin from chillies, remove stalk, cut lengthways, scrape out seeds and tear into lengths.|
|02||Combine black beans, garlic and cumin, mash coarsely with a fork and season to taste.|
|03||Place tortillas on a work surface, divide lettuce between tortillas, top with chilli, black beans, corn, sour cream and coriander sprigs, roll up and serve.|
Fruit and nuts
Apple, banana, berries, breadfruit, feijoa, fig, grape, guava, kiwifruit, lemon, lime, mangosteen, melons (honeydew, rockmelon), nashi, nectarine, nuts (almond, chestnut, hazelnut, pistachio, walnut), orange, papaya, passionfruit, peach, persimmon, plum, pomegranate, rambutan, tamarillo.
Asian greens, avocado, beans, capsicum, daikon (white radish), eggplant, leek, lettuce, okra, onions, peas, potato, pumpkin, shallot, silverbeet, spinach, squash, sweet potato, tomato, zucchini.
Atlantic salmon, leatherjacket, King George whiting, crabs (blue swimmer, mud), Sydney rock oyster, prawns (king, endeavour, tiger), rock lobster, squid.