Beef and Corn Tortillas with Crunchy Pepper and Crème Fraîche

1. Peel/finely chop the red onion. (Reserve ½ a tbsp for the garnish)

2. Remove the core/dice the pepper into 1cm pieces. (Reserve ½ a tbsp of the peppers)

3. Drain/rinse the black beans and sweetcorn in a sieve

4. In a medium frying pan, heat ½ a tbsp of olive oil over medium heat. Add the red onion, diced peppers and a pinch of salt and pepper. Cook for about 3 minutes until softened.

5. In another frying pan, heat a tsp of oil over high heat. Add the beef, break up the meat with a wooden spoon and cook until browned.

6. Add the browned meat to the onion/peppers with the tomato purée, chipotle paste and a tbsp of water. Mix well to combine, then add the black beans, sweetcorn and toss for a minute. Remove from heat, stir in the reserved peppers and squeeze in the juice from a quarter of a lime. Give one final stir.

7. Warm the tortillas up in the oven for a few minutes

8. Place the warm tortillas on a board and spoon equal amounts of the mixture down the middle of each tortilla, then roll them up.

9. Serve with the reserved red onion sprinkled over the top with a dollop of crème fraiche on the side.