Beany Tacos With Chorizo Crumb And Corn Salsa

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add a drizzle of vegetable oil, your ground smoked paprika and cayenne pepper (can't handle the heat? Go easy!) and cook for 1 min

Drain and rinse your black beans

Add the drained black beans and 150ml [200ml] [250ml] cold water to the pan and bring to the boil

Once boiling, reduce the heat to low and cook, covered, for 8-10 min or until the beans are beginning to soften

Meanwhile, heat a separate wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until it starts to crisp

Once crisp, add your panko breadcrumbs and cook for 2 min further – this is your chorizo crumb

While the chorizo is cooking, drain your sweetcorn

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut 2 wedges per person

Chop your cherry tomatoes roughly

Trim, then finely slice your spring onion[s]

Peel and roughly chop (or grate) your garlic

Combine half of the chopped garlic (not a fan of raw garlic? Just add a little!) with your mayo, a pinch of salt and splash of cold water in a small bowl – this is your garlic mayo

Combine the drained sweetcorn, chopped cherry tomatoes, sliced spring onion and the juice of half your lime wedges with a generous pinch of pepper in a separate bowl – this is your corn salsa

Add your tortillas to a plate

Put the plate in the microwave and cook for 1-2 min, or until the tortillas are warmed through

Once the black beans are beginning to break down, remove them from the heat and mash them into a semi-smooth paste, then add a knob of butter – these are your refried beans

Tip: If your beans are looking a little dry, add a splash of water