Spicy black bean tacos

• vegetable oil↗1 tbsp tbsp
• garlic cloves↗3

  chopped

• black beans↗3 x 400g cans

  drained and rinsed

• cider vinegar↗3 tbsp tbsp
• honey↗1 ½ tbsp tbsp
• smoked paprika↗1 ½ tbsp tbsp
• ground cumin↗1 ½ tbsp tbsp
• garlic clove↗1 small

  small

• roughly chopped coriander2 tbsp tbsp
• green chilli↗1

  sliced

• avocados↗2

  halved and stoned

• lime↗juice 1

  juice 1

• pomegranate seeds↗110g pack g

  pack

• green chilli↗1

  finely diced

• onion↗1small white

  finely diced

• fresh coriandersmall handful

  chopped

• corn or flour tortillas↗8-12
• chipotle↗

  or other hot sauce

• soured cream↗

  or coconut yogurt

Step-by-step instructions

1. 1

   In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.

2. 2

   The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside.

3. 3

   Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.

4. 4

   To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.