Speedy Pork and Black Bean Tacos

a) Add the red wine vinegar and half the red onion into a small bowl. 

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

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

b) Once hot, add the pork mince and remaning onion.

c) 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.

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

a) Next, 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 or the back of a fork 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, pile the tortillas 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.