Beany Tacos With Greek Cheese Crumb And Corn Salsa

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Chop your coriander finely, including the stalks, then add your panko breadcrumbs to a small bowl with the chopped coriander and a drizzle of olive oil, then crumble in your Greek cheese and give everything a good mix up

Transfer the breadcrumb mix to a baking tray and put in the oven for 8-10 min or until golden, then allow to cool – this is your Greek cheese crumb

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 or until fragrant

Drain and rinse your black beans

Once fragrant, add the drained black beans, a pinch of salt and 150ml [195ml] [250ml] cold water to the pan and bring to the boil

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

While the beans are cooking, drain your sweetcorn

Cut your lime[s] into 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 your chopped garlic (not a fan of raw garlic? Just add a little!) with your mayo, a pinch of salt and a 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 the lime wedges with a pinch of pepper and a drizzle of olive oil in a separate bowl – this is your corn salsa

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed

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