Beef Tacos with Refried Black Beans and Sweetcorn Salsa

• 400gbeef mince
• 1 tbspolive oil
• 1onion, finely chopped
• 2garlic cloves, crushed
• 2 tspground cumin
• 2 tspsmoked paprika
• 2 tbsptomato puree
• fine salt
• black pepper
• 240 gdrained black beans (from one 400 g tin), rinsed
• 1 tbspolive oil
• 30 mllime juice
• 165 gdrained tinned sweetcorn
• 2tomatoes, diced
• 15 gcoriander leaves, torn
• 12small corn tortillas, about 30 g each
• 100gsoured cream (optional)
• hot sauce, for the adults (optional)

Method

1. 1Heat the olive oil for the beef in a large frying pan over a high heat. Add the mince and leave it for 3 minutes before stirring so it browns rather than steams, then break it up and cook for another 3 minutes until no pink remains.
2. 2Turn the heat to medium. Add the onion and cook for 5 minutes until soft, then the garlic, cumin, smoked paprika and tomato puree for 2 minutes until the spices smell toasty. Season with fine salt and black pepper and add a splash of water so the beef is saucy, not dry.
3. 3For the beans, warm the tablespoon of oil in a small pan, add the black beans and 3 tablespoons of water, and mash with a fork over a low heat for 3 minutes until creamy with some whole beans left. Squeeze in 15 ml lime juice and season.
4. 4Mix the sweetcorn, tomatoes, torn coriander and remaining 15 ml lime juice with a pinch of salt.
5. 5Warm the tortillas in a dry frying pan for 20 seconds a side, or wrapped in foil in a low oven, until soft and pliable.
6. 6Allow three tortillas per person and build: a smear of beans, a spoon of beef, salsa on top, soured cream and hot sauce for those who want them.

Per serving

kcal

677

protein

31g

fibre

14.5g

carbs

71.7g

fat

31.2g