Crispy Baked Tacos With Refried Beans

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Curl your tortillas into a 'U'-shape and add them to an oven-proof dish (or two)

Drizzle the tortillas with olive oil and put the dish[es] in the oven for 5 min or until the tortillas are beginning to crisp

Once done, remove them from the oven and set aside – these are your crispy tortillas

Meanwhile, peel and finely chop (or grate) your garlic

Drain and rinse your black beans

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add your ground smoked paprika, ground cumin, chilli flakes (can't handle the heat? Go easy!), chopped garlic and drained black beans and cook for 30 secs

Add your chipotle paste (not a fan of spice? Just add a little!) and cook for 1 min – these are your spicy beans

Add your chopped tomatoes and 100ml [150ml] [200ml] cold water to the spicy beans and cook for 5-8 min or until the sauce has thickened

While the sauce thickens, chop your cherry tomatoes roughly

Trim, then finely slice your spring onion[s]

Chop your pineapple roughly (reserve the juice!)

Chop your coriander finely, including the stalks

Once the sauce has thickened, remove the spicy beans from the heat, squeeze in the juice of half your lime[s] and mix to combine

Gently crush the beans with a masher a few times – these are your refried beans

Divide the refried beans between the crispy tortillas and return the dish[es] to the oven for a further 5 min or until golden and crisp – these are your crispy baked tacos

While the tacos are in the oven, combine the chopped cherry tomatoes, chopped pineapple, chopped coriander and sliced spring onion in a bowl

Add 1 tsp [1 1/2 tsp] [2 tsp] of the reserved pineapple juice, 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a generous pinch of salt and pepper and give everything a good mix up – this is your pineapple salsa

Cut the remaining lime into 1 wedge per person