Pork, Pepper and Black Bean Tacos

Meanwhile, halve the pepper and discard the core and seeds. Chop into 2cm chunks. Zest and halve the lime.
Pop the soured cream and lime zest into a small bowl, then squeeze in the juice of half the lime. Mix well, season to taste with salt and pepper, then set your zesty soured cream aside.
Drain and rinse the black beans in a sieve, then pop half into another bowl. Roughly mash with the back of a fork or potato masher, then set aside.

Halfway through the wedges' roasting time, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the pork mince and chopped pepper. Cook until the mince is browned and the pepper has softened, 5-6 mins.
Use a spoon to break it up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.

Once the mince has browned, add the black beans (whole and crushed) to the pan.
Stir in the water for the beans (see ingredients for amount), chicken stock paste and remaining chipotle paste (use less if you don't like heat), then bring to the boil. Simmer until thickened slightly, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
Once thickened, taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.

When the wedges have 5 mins of cooking time left, grate the Cheddar.
Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, cut the remaining lime into wedges.