A delicious combination which is also vegan and healthy (until you serve with lots of cheese!). Serve with a taco, salsa, lettuce and cheese. It is also great as a non-meat filling for enchiladas and quesadillas.

• 1 medium onion, chopped

• 2 tbsp oil

• 4 cloves garlic, crushed

• 2 red or yellow peppers, chopped

• 2 tbsp tomato puree

• 2 level tbsp mexican spice blend (hot or mild, depending on taste)

• 2 tins black beans, drained (or 350g cooked beans)

• Handful fresh coriander

• lime juice and salt

1. Heat the oil and gently fry the onions for a few minutes.

2. Add the garlic and peppers and cook gently until soft. Stir in the spices, cook briefly and then leave to cool.

3. Place the above in a blender with the tomato puree, black beans and coriander, and blend. How lumpy you have it is a question of personal taste, but a bit of texture is good!

4. Add lime juice and salt to taste.

5. Pile some onto a warm taco, add some cheese, lettuce and your favourite salsa.

Cook’s notes

• Feta works really well with this recipe, but use whatever cheese you prefer!

• To use in a vegetarian enchilada: wrap some hot mixture in a tortilla and pour hot red enchilada sauce over. Sprinkle some cheese and place under the grill for a few minutes.

• Find our quesadilla recipe here: substitute for plain beans.