Chipotle Pork Tacos

Heat a drizzle of oil in a large frying pan on medium-high heat. When the oil is hot, add the pork mince and cook until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Stir in the garlic, tomato puree and chipotle paste (add less chipotle if you don't like heat), then cook for 1 min more.

Add the water for the pork (see ingredients for amount) and chicken stock paste to the mince, stirring well to combine. Bring to a simmer, then add the black beans (whole and mashed). Stir to combine and cook until thickened, 1-2 mins. Remove from the heat, then taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.

Heat another large frying pan on medium-high heat (no oil). Once hot, add the sweetcorn into the pan and cook until charred, 5-6 mins. Stir only twice during this time - you want the sweetcorn to pick up some nice colour. Meanwhile, pop the tomato and spring onion into the empty sweetcorn bowl. Add the lime zest, a squeeze of lime juice and a drizzle of oil, then season with salt and pepper. Mix to combine, then set aside.

While the corn is charring, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Once the corn is charred, mix into the tomato and spring onion. Taste and season with more salt, pepper or lime juice if needed.