Speedy Beef and Black Bean Tacos

a) Add the red wine vinegar to the red onion bowl.

b) Add a pinch of salt and sugar (if you have any), stir well and set aside to pickle.

a) Heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and fry 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. It's cooked when no longer pink in the middle.

c) Add the remaining onion and cook, stirring, until slightly softened, 2-3 mins.

c) Stir in the tomato puree, garlic and chipotle paste (add less if you'd prefer things milder). Cook, stirring, for 1 min.

a) Add the chicken stock paste and water for the sauce (see pantry for amount) to the pan. Stir in the black beans and use a masher to gently crush them.

b) Season with salt and pepper. Stir together and bring to a simmer.

c) Cook until thickened, 5-6 mins. Add a splash of water if it gets too thick.

a) Meanwhile, season the tomatoes with salt and pepper. Drizzle with olive oil, stir together, then set aside.

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

c) 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.

a) When ready, taste and season the beef mixture with salt and pepper if needed.

b) Share the tortillas between your plates (3 per person). Top with the beef and black bean mixture, sliced lettuce and tomatoes - as much as you’d like.

c) Finish with the pickled red onion. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!