Cheesy Black Bean Tacos

Cook the bean filling

• Peel and thinly slice the red onion. Drain the black beans.
• Heat a drizzle of oil in a frying pan over a medium heat. Add the red onion and cook for 5 minutes until soft.
• Add the hoisin sauce, 1/2 of the garlic granules, tomato purée and smoked paprika.
• Mix in the drained black beans and 25 ml water per serving (if you're cooking for 4, you'll need 100ml), then simmer gently for 5–7 minutes until thickened.
• Mash slightly with a fork so the mix holds together. Check the seasoning and adjust to taste.

Make the jalapeño avocado dip

• While the beans are cooking, make the dip. Juice the lime. Slice the avocado in half, then remove the stone and skin.
• To a blender (or food processor), add the avocado flesh, jalapeños and a dash of the brine from the jar they come in, then blend until smooth (this should blend very quickly).
• Season to taste with the lime juice, salt and pepper.

Make the garlicky miso butter

• Melt the butter in a small pan over a low heat, when it starts to foam stir in the miso and the remaining garlic granules. Take the pan off the heat. This is your garlicky miso butter.

Cook the tacos

• Brush one side of the tortillas with the miso butter. Depending on the size of your pan you may need to work in batches.
• Heat a non-stick frying pan over a medium heat.
• Spoon some black bean filling onto one half of each tortilla (on the side with no butter), sprinkle over some cheddar, and fold over to close. Press down gently and place butter-side down in the pan.
• Fry for 2–3 minutes on each side until golden, brushing the outside with some more miso-butter as they cook. Repeat until all your tacos are cooked.

Plate Up

• Plate up the Cheesy Black Bean Tacos with the avocado dip on the side. Tuck in and enjoy.