Tex-Mex Style Beef and Potato Tacos

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the baby gem, halve lengthways, then thinly slice widthways. Grate the cheese. Drain and rinse the black beans in a sieve. Halve the tomatoes, then pop them into a large bowl with a drizzle of oil. Season with salt and pepper and set aside.

Pop half the beans into a medium saucepan and roughly mash. Stir in the remaining beans, half the chipotle paste (add less if you don't like heat), half the chicken stock paste, half the garlic and the water for the beans (see ingredients for amount). Pop the saucepan on medium-high heat and bring to the boil. Lower the heat and simmer until thickened, 3-4 mins. Taste and season with salt and pepper.

Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. When hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw mince. Stir in the tomato puree, remaining chipotle paste, chicken stock paste and garlic.

Stir in the water and sugar for the sauce (see ingredients for both amounts), then bring to the boil. Once boiling, reduce the heat and simmer until thickened, 3-4 mins. Meanwhile, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins. Once ready, stir the roasted potatoes through the mince. IMPORTANT: The mince is cooked when no longer pink in the middle.