Plant-Based Black Bean & Corn Tacos With Fiery Salsa

Boil half a kettle

Peel and chop half your red onion[s] into wedges

Dice the remaining onion finely

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

Once hot, add the onion wedges with a pinch of salt and cook for 2-3 min or until starting to soften

While the onion is softening, drain and rinse your black beans and sweetcorn

Dissolve your vegetable stock mix in 100ml [130ml] [150ml] boiled water

Once the onion has started to soften, increase the heat to medium-high and add the drained black beans & sweetcorn to the pan and cook for 6-7 min or until the corn is charred

While the veg is cooking, dice your tomato[es] finely

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Chop your coriander finely, including the stalks

Combine the diced red onion, diced tomato, chopped chilli (not a fan of spice? Just add a little!) and chopped coriander in a bowl

Add the juice of half your lime[s], 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt and sugar, then stir it all together – this is your fiery salsa

Cut the remaining lime into 1 wedge per person

Once the corn is charred, add your tomato paste and chipotle paste (can't handle the heat? Go easy!) to the pan with the vegetable stock and cook for 2-3 min or until it's reduced

Once done, crush some of the beans with a masher and give everything a good mix up until fully combined – this is your plant-based black bean & corn

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