Beef and Corn Tortillas

Heat 1 tbsp of olive oil in a frying pan on medium heat. Cook the onion and all but 1 tbsp of the red pepper. Season with a good pinch of salt and pepper.

In a separate frying pan, heat 2 tsp of oil on high heat. Once hot, add in the beef and break it up with a wooden spoon. Season with salt and pepper and cook until all the meat is brown. Tip: Cook in batches if you only have a small pan for better browning.

Add the beef into the onion mixture along with the tomato purée. Add in the chipotle paste. Tip: The amount you add depends on how spicy you like things! Tip: Add a couple of tbsp of water if needed to loosen up the sauce.

Put the tortillas in the oven at 100 degrees for a few mins to warm up. Stir the drained and rinsed black beans and sweetcorn into the meat. Toss for a minute and then turn off the heat.

Stir the remaining raw red pepper through the mixture. Squeeze over the juice of half the lime. Tip: Rolling the lime firmly between your hand and the chopping board before you cut it in half, means you’ll get more juice out of it.