Crunchy Black Bean Tacos with Pickled Onions

3 tbsp of The Good Oil Extra Virgin Sunflower Oil

1 small brown onion, diced

2 cloves of garlic

1 can black beans, drained and rinsed

¼ tsp chilli powder

1 tsp cumin powder

1 tsp smoked paprika

⅓ cup of tinned tomatoes

⅓ cup of hot water

6 corn tortillas

1 cup of grated cheese

1 lime

1 avocado

1 small red onion, thinly sliced

2 tbsp white vinegar

1 tsp sugar

¼ cup sour cream

A handful of coriander leaves

Preheat the oven to 185c. Heat 2 tbsp of oil in a pan over a medium heat and saute the onions and garlic until starting to soften. Add the black beans, spices, tomatoes and water and bring to a simmer. Season with salt and pepper and cook for 5-10 minutes or until the mix has reduced and thickened. Remove from the heat and roughly mash the beans with a potato masher, then set aside.

Line a tray with baking paper. Briefly heat the tortillas in the microwave to make them more pliable then set them out on the tray. Drizzle with the remaining oil and brush to fully coat the tortillas on one side. Turn over so the oiled side is on the bottom, and then divide the beans, spreading out evenly on half the tortilla surface and top with cheese. Fold the tortillas in half and gently press down. Bake in the oven for 15-20 minutes or until golden brown and crunchy.

While the tortillas are baking, prepare the pickled onions by combining the sliced red onion, vinegar, sugar, a tbsp of water and a pinch of salt. Mix well and set aside. Scoop the avocado flesh into a bowl, with the juice of half a lime and a pinch of salt, then mash with a fork. Plate the tacos straight from the oven with some pickled onions, a scoop of avocado and a generous dollop of sour cream. Sprinkle with chopped coriander and serve with a lime wedge for squeezing.