Beef Tacos with Black Beans

Ingredients · per serving

• 1 medium Lime
• 6 small Corn tortillas
• 1 medium Avocado
• to taste Black pepper
• ¼ tsp Chili flakes
• 3 cloves Garlic
• 1 tbsp Olive oil
• to taste Hot sauce
• 40 g Mature cheddar
• 1 tsp Ground cumin
• 1 tbsp Tomato purée
• 80 g Cherry tomatoes
• 200 g Beef mince
• 1 stalk Spring onion
• to taste Salt
• 1 tsp Smoked paprika
• 240 g Tinned black beans
• ½ medium Onion

Instructions

1. Heat the olive oil in a wide pan over medium-high heat. Add the diced onion, cook 4 minutes until soft.
2. Add the beef mince. Brown 5-6 minutes, breaking up with a wooden spoon — wait for the water to evaporate and the meat to crisp at the edges.
3. Add the minced garlic, ground cumin, smoked paprika, chili flakes (if using), salt and pepper. Stir 30 seconds.
4. Add the tomato purée, stir 1 minute. Pour in 4 tbsp water to loosen, simmer 2 minutes until the mince is glossy and the spices coat everything.
5. Drain the black beans, rinse. Warm them in a small saucepan with a splash of water and a pinch of cumin and salt — just warm them through, 3 minutes.
6. Warm the tortillas in a dry pan, 30 seconds per side, then stack and wrap in a tea towel to keep warm. Slice the avocado, halve the cherry tomatoes, slice the spring onion.
7. Set out: warm tortillas, beef mince, beans, avocado, tomatoes, spring onion, grated cheese, lime wedges, hot sauce. Everyone builds their own — fold and eat.

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