Spiced Black Bean Tacos

• 1 can black beans, drained
• 6 small corn tortillas
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 avocado
• 2 tomatoes
• 1/2 red onion
• Juice of 1 lime
• Fresh coriander
• Chilli flakes

1. 1

   Drain and rinse the black beans. Dice the tomatoes and finely dice the red onion. Combine in a bowl with the lime juice, a pinch of salt, and the fresh coriander for a quick salsa.

2. 2

   Halve, stone, and mash the avocado with a little lime juice and salt.

3. 3

   Heat oil in a pan over medium heat. Add the black beans with cumin, smoked paprika, a pinch of chilli flakes, and salt. Stir and cook 3–4 min until fragrant and slightly charred on the outside.

4. 4

   Warm the corn tortillas directly over a gas flame for 15–20 seconds per side (or in a dry pan) until lightly charred and pliable.

5. 5

   Spread a smear of mashed avocado on each tortilla. Top with spiced black beans, then the tomato salsa. Finish with extra coriander and a squeeze of lime.