Tacos with black beans and salsa offers a Mexican punch / LISA BARBER

Serves 4<

This might look like a lot of ingredients, but the joy of tacos is in the extras and making them exactly how you like them. And they really are so quick to make, too.

for the white-onion salsa
1 small white onion, diced
3 tbsp coriander leaves, chopped
1 green chilli, finely chopped (optional)
2 tbsp lime juice
tsp caster sugar
tsp sea salt

For the avocado salsa

1 ripe avocado, diced
Juice of 1 lime
Freshly ground black pepper
For the beans (Frijoles)
400g/13oz black beans, drained and rinsed
75g/3oz Emmenthal, provolone or other mild semi-hard cheese, grated or diced
1 tsp ground cumin
2 tbsp lime juice
Freshly ground black pepper and sea salt
4 flour tortillas
1-2 tbsp extra-virgin olive oil

To serve

Sour cream

Place the ingredients for the onion salsa in a bowl and stir together. Season to taste. Cover and chill until needed. Do the same for the avocado salsa.

Put the black beans, cheese, cumin, lime juice and freshly ground black pepper and good pinch of sea salt in a bowl and stir gently to combine.

Divide the black-bean mixture between the tortillas and fold each in half. In a large frying pan, over a medium heat, add the oil and cook the tortillas, two at a time, for 2-3 minutes on each side or until golden on both sides. Serve with the the two salsas and sour cream. 1