Begin by preheating the oven to 200 degrees Celsius. Drain the chickpeas then lightly pat dry. Combine the seasoning and spice then evenly coat the chickpeas before laying them out on a baking sheet. Drizzle with oil then roast for 15-20 minutes. Halfway through give the tray a shake and roast again until crisp.
For the refried style black beans begin by heating a good glug of oil before adding in the onions, slowly cooking until soft and translucent. Next add in the spices and thoroughly combine. Using the Vitamix, roughly blend the black beans to a rough consistency- on setting number 3, pulsing for just ten seconds. Return to the pan then add into the onion and spice mix along with the miso and a splash of water. Cook for another 10 minutes and just before you’re ready to serve add in a good handful of chopped coriander.
For the avocado and coriander cream simply add all the ingredients, including the coriander stems to reduce waste to the cleaned Vitamix and pulse on setting 8 until you have a completely smooth consistency, pulsing around five times. This takes no time at all when using the Vitamix. Taste and adjust seasoning and zest to you wonderfully creamy and beautifully smooth avocado cream.
For the corn tacos, either heat in a hot pan or on a smoking hot griddle pan then serve warm (you can wrap in foil or a tea towel to keep them warm).
Serve the garnishes so everyone can help themselves. Pack the refried beans into the taco first then pour over the avocado cream before garnishing with feta, coriander, chilli and a squeeze of lime.