Spicy Tacos

• 140g lean beef mince or 155g meat free style mince
• 6 small soft tortillas
• 1 ½  tsps chilli powder
• 40g tinned sweetcorn
• ½ red onion, peeled and finely sliced
• 1 tomato, de-seeded and diced
• 1 small avocado
• 1 lime
• 1 small red pepper, de-seeded and diced
• 1 tbsp coriander leaves
• salt and freshly ground black pepper

Heat a non-stick frying pan and add the minced beef or the meat-free mince. Cook for 10 minutes stirring occasionally so the mince does not burn.

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Whilst the mince is cooking pre-heat the oven to 190C, 375F, gas mark 5

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Add the chilli powder and the kidney beans to the mince, stir to combine and reduce the heat to low. Place the mini soft tortilla wraps on a baking tray and place in the oven for 3-4 minutes.

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Cut the avocado in half and carefully remove the stone and skin. Place the avocado flesh in a small bowl, add a pinch of salt and the juice of half a lime and mash into a pulp using a fork and set aside.

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Place the diced tomatoes, sliced onion, diced red peppers and sweetcorn into another small bowl, squeeze over the remaining half of the lime juice add a little salt and black pepper for seasoning and

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Remove the tortillas from the oven and place on warmed plates. Divide the mince and bean mixture equally between the tortillas, then top with the mixed vegetable salsa and finally a little mashed avocado. Sprinkle over the coriander leaves and serve straight away

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