Smoky Bean Tacos With Chipotle Cream & Smashed Avocado

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Slice your sweet pointed pepper[s] into rings

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] [3 tbsp] vegetable oil over a high heat

Once the pan is hot, add the sliced pepper and cook for 3 min or until starting to soften

While the pepper is softening, boil half a kettle

Add your chipotle paste (can't handle the heat? Go easy!) to a bowl with your soured cream and give it a good mix up – this is your chipotle cream

Drain and rinse your black beans

Add the drained black beans, your tomato paste, ground cumin and ground smoked paprika to the pan and cook for 30 secs

Add your soy sauce, 100ml [150ml] [200ml] boiled water and a generous pinch of salt and cook for 3 min or until thickened – these are your smoky beans

While the smoky beans are cooking, add your tortillas to a plate

Put the plate in the microwave and cook for 20 secs on high or until warmed through

Add a squeeze of your lime[s] into the smoky beans

Chop the remaining lime into 1 wedge per person

Wash your lettuce, then pat it dry with kitchen paper and shred