Lean Pork & Refried Bean Tacos With Zesty Apple Slaw

Boil half a kettle

Add your red wine vinegar, 2 tsp [3 tsp] [4 tsp] sugar and 2 tbsp [3 tbsp] [4 tbsp] boiled water to a bowl

Slice half your red onion[s] as thinly as you can (save the rest for later!), then add them to the bowl and set aside to pickle – this is your quick-pickled red onion

Drain and rinse your black beans

Heat a pot with a lid, with a drizzle of vegetable oil over a medium-high heat and once hot, add your ground smoked paprika and cook for 10-20 secs or until fragrant

Add the drained black beans, soy sauce and 150ml [225ml] [300ml] boiled water and season with a small pinch of salt and pepper

Cook, covered for 10 min or until the beans are very soft

Finely dice the remaining red onion[s]

Finely chop (or grate) your garlic

Zest (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter!) and juice your lime[s]

Core and slice your apple[s] into matchsticks

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil, once hot, add the diced onion with a pinch of salt then cook over a medium heat for 3-4 min or until softened

Add your chipotle paste (can't handle the heat? Go easy), chopped garlic and lean pork mince (remove the paper if required!)

Season with salt and pepper, increase the heat to high and cook for 7 min until crispy and cooked through (no pink meat!)

While the pork mince is cooking, combine the apple matchsticks with the lime juice, lime zest and mayo in a small bowl – this is your zesty apple slaw

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

Once the black beans have softened, add a small knob of butter to the pot and mash them to a coarse paste – these are your refried beans

Drain the quick-pickled red onion, discard the liquid