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

Peel and slice half your red onion[s] as thinly as you can, then add to the bowl and set aside to pickle – this is your quick-pickled 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 salt and pepper

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

Meanwhile, finely dice the remaining onion and finely chop (or grate) your garlic clove[s]

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]

Slice your apple[s] into matchsticks, discard the core[s]

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 and cook over a medium-high heat for 3-4 min or until softened

Increase the heat to high and add your chipotle paste (can't handle the heat? Go easy!), chopped garlic and mince (remove the paper if required!), breaking it up with a wooden spoon as you go

Season with a small pinch of salt and pepper and cook for 7-8 min until the mince is crispy and cooked through (no pink meat!)

While the 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 large knob of butter to the pot and mash them to a coarse paste – these are your refried beans

Drain the quick-pickled onion, discard the liquid