Speedy beef tacos

• red onion↗1 unit

  thinly sliced

• sugar tsp
• cider vinegar↗100ml ml
• can black beans↗400g g

  or kidney beans, drained

• chilli sauce↗3 tbsp tbsp
• leftover Bolognese

  (see Bolognese recipe below, right)

• corn tortillas↗8 unit
• little gem lettuce↗1 unit

  shredded

• avocado↗1 unit

  stoned, peeled and cut into chunks

• pot soured cream150g g

Step-by-step instructions

1. 1

   Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and 1⁄2 tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.

2. 2

   Meanwhile, stir the beans and chilli sauce into the Bolognese and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.

3. 3

   Heat the corn tortillas following pack instructions. Top with spoonfuls of the Bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.