• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
• Halve, peel and thinly slice the onion.
• Chop the tomatoes into 2cm chunks.
• Drain and rinse the black beans in a sieve.
• Juice half the lime and cut the rest into thick wedges.

TIP: If you want to avoid turning on your oven you can dry-fry your tortillas in a pan instead!

• In a bowl, mix the lime juice with ¼ tsp salt and ¼ tsp sugar (double both for 4p).
• Add half the onion.
• Give it a good stir then set aside.

• Place a large pan over medium-high heat (without oil).
• Once hot, add the mince and fry until browned, 6-8 mins.
• Use a spoon to break it up as it cooks. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Once browned, add the remaining onion and cook, stirring, until slightly softened, 2-3 mins. 
• Add the tomato paste and cook, stirring, for 1 min.

• Add 100ml water (double for 4p) to the pan along with the stock powder and stir to dissolve. 
• Stir in the black beans and gently crush with the back of a fork. 
• Season to taste with salt and pepper.
• Bring to a simmer and cook until thickened, 5-6 mins.
• Stir through a knob of butter and the chipotle paste.

• Meanwhile, add the tomatoes to a bowl. 
• Drizzle with oil, season with salt and pepper and mix well to combine. 
• When the mince is nearly ready, pop the tortillas into the oven to warm, 1-2 mins.

TIP: Add a splash of water to the mince if you feel it's become too dry.

• Divide the warmed tortillas between plates and spoon over the mince and black bean mixture.
• Top with the salad leaves then spoon over the tomatoes.
• Finish with the pickled onion and drizzle of mayo.
• Serve with lime wedges alongside.