Harissa Beef and Bean Tacos

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince and chopped pepper. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. 

c) Meanwhile, peel and grate the garlic (or use a garlic press). 

d) Drain and rinse the kidney beans in a sieve.

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

b) Add the garlic, tomato puree and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min. 

c) Stir in the chicken stock paste, kidney beans, sugar and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

a) Meanwhile, cut the tomato into 1cm chunks. 

a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

c) Once the sauce has thickened, season with salt and pepper. Remove from the heat.