Black Bean Taquitos With Guac & Feta

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Peel and finely dice your brown onion[s], then deseed and dice your pepper[s]

Heat a large, wide-based pan (preferably non-stick), with a drizzle of olive oil over a medium-high heat, then once hot, add the diced onion and pepper and cook for 4-5 min or until softened

Once softened, add your ground cumin, ground smoked paprika, chilli flakes (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 1 min or until fragrant

Drain and rinse your black beans

Dissolve your tomato paste in 100ml [130ml] [150ml] boiled water – this is your tomato stock

Once fragrant, add the drained black beans and a very generous pinch of salt and pepper and cook for 1-2 min further

Add the tomato stock to the pan and cook for 1-2 min or until the sauce has slightly reduced

Once done, mash the beans to a rough paste – this is your black bean mixture

Divide the black bean mixture evenly between your tortillas

Roll each filled tortilla up and arrange them into an oven-proof dish

Drizzle with olive oil and put the dish in the oven for 15 min or until beginning to crisp – these are your black bean taquitos

While the black bean taquitos are cooking, chop your coriander roughly, including the stalks (save some leaves for garnish!)

Trim, then slice your spring onion[s] finely

Add the chopped coriander to a pestle & mortar with 2 tsp [3 tsp] [4 tsp] cold water and a pinch of salt

Grind to a paste, then add your mayo and stir it all together – this is your coriander mayo

Tip: Don't have a pestle and mortar? Just chop the coriander finely and mix it with the mayo!

Crumble your feta into rough bite-sized pieces