- 1 red onion, thinly sliced
- ½ tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 100ml cider vinegar
- 400g can black beans or kidney beans, drained
- 3 tbsp chilli sauce
- leftover Bolognese (see Bolognese recipe below, right)
- 8 corn tortillas
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 1 little gem lettuce, shredded
- 1 avocado, stoned, peeled and cut into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 150g pot soured cream
Quickly pickle the onion: put it in a bowl and sprinkle with the sugar and 1⁄2 tsp salt. Leave for 10 mins, then stir in the cider vinegar and leave to pickle for another 10 mins.
Meanwhile, stir the beans and chilli sauce into the Bolognese and heat for 10-15 mins until piping hot. Add a little water if the mixture seems too thick.
Heat the corn tortillas following pack instructions. Top with spoonfuls of the Bolognese, some pickled onions, lettuce, avocado and a dollop of soured cream.