Cheesy Beef & Black Bean Taco Pan

• 500 gbeef mince
• 1 x 400gtin black beans, drained and rinsed
• 1 x 400gtin chopped tomatoes
• 1red onion, finely diced
• 3cloves garlic, finely sliced
• 1 tspsmoked paprika
• 1 tspground cumin
• 1 tspgarlic powder
• 1 tspchilli flakes
• 1 tbspolive oil
• 150 gmature cheddar, grated
• 8small flour tortillas, warmed
• 150 gsoured cream
• 20 gfresh coriander, roughly chopped
• 1lime, cut into wedges
• Fine salt and black pepper
• 200 gshredded iceberg lettuce (optional)
• 50 gpickled jalapeños (optional)
• 200 gtomato salsa (optional)

Method

1. 1Heat the oil in a wide ovenproof frying pan over a high heat. Season the beef with salt and pepper and brown in two batches for 4–5 minutes per batch, leaving each batch undisturbed for the first 2–3 minutes before breaking it apart. Leave the brown stuck bits in the pan.
2. 2Drop the heat to medium. Add the red onion and cook for 2 minutes until glossy and softening, then add the sliced garlic and cook for 30 seconds, just until fragrant and pale gold.
3. 3Stir in the smoked paprika, cumin, garlic powder and chilli flakes and fry them in the oil for 60 seconds until fragrant and clinging to the meat.
4. 4Pour in the chopped tomatoes and black beans with a good splash of water. Bring to a simmer and cook for 6–8 minutes, stirring occasionally, until thick and rich; a spoon should leave a brief trail across the pan.
5. 5Scatter the grated cheddar evenly over the top and cover with a lid or foil for 2 minutes, until melted, bubbling and just starting to pool at the edges.
6. 6Meanwhile, warm the tortillas directly over a gas flame for 30 seconds each side until lightly charred and pliable, or in a dry pan over a medium-high heat.
7. 7Bring the pan to the table. Squeeze a lime wedge over the melted cheese and scatter over the coriander. Set out the warm tortillas, soured cream and remaining lime wedges. Add the optional lettuce, jalapeños and salsa if using.

Per serving

kcal

1144

protein

52.8g

fibre

15.2g

carbs

100.7g

fat

59.1g