Chipotle Beef and Black Bean Tacos

Heat a drizzle of oil in a large frying pan. Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. Add the onion and cook, stirring regularly, until the onion has softened, 4-5 mins.

Preheat your oven to 200°C. Once the onion has softened, add the garlic, chipotle paste and tomato puree and cook, stirring, for 1 min. Add the bbq sauce with the water (see ingredients for amount) and the black beans. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until thickened, 12-15 mins.

Slice lengthways into the avocado. Once you reach the stone, turn the avocado around to cut it in half. Twist each half and pull it apart. Remove the stone then scoop out the flesh onto a board. Finely chop into small pieces then pop into a bowl and squeeze over half of the lime juice. Season with salt and pepper. Carefully mix together then set aside.

Lay the tacos on a baking sheet (3 each) and pop in the oven to warm through, 1-2 mins.