Soft flour tacos with chilli beef sauce and black bean salad

1.Heat oil in a medium-sized frying pan over medium heat, add onion, bacon and garlic. Brown mixture for 7–10 minutes, stirring from time to time. Add cumin, oregano and paprika. Move mixture to one side of the pan. Increase heat a little and add mince. Brown the meat without stirring, then turn it over and mix with other ingredients in pan.

2.Add tomatoes and salt. Bring to a gentle bubble, breaking up clumps of meat with a fork. Lower the heat and cook gently for about 25 minutes, or until the sauce is reduced.

3.To make the salad, mix lemon juice, green chilli, salt and coriander in a bowl. Add black beans, orange and avocado and toss gently.

4.Warm tortillas by wrapping in paper towels and heating for 20 seconds in a microwave, or wrap in tinfoil and warm for 10–12 minutes in a heated oven. If using taco shells, put them in an oven dish and warm for 2–3 minutes.

5.To serve, spread each tortilla or taco shell with a blob of sour cream – don’t overdo it – then fill with chilli beef sauce and black bean salad. Squirt on as much taco sauce as you dare, roll up and serve immediately.