Veggie tacos

MAKES 8 TORTILLAS - SERVES 4

1 tsp oil
1 red onion finely chopped
2 garlic cloves, chopped
1 tsp dried oregano
2x 400g tins black beans, drained
250ml vegetable stock

100g sweetcorn
1 red pepper, cut into strips
1 red onion, cut into thin wedges
200g butternut squash, diced
1 tbsp tomato puree
100g kale

1 avocado
1 lime
coriander leaves
2 tbsp half fat creme fraiche

To serve: 8 corn tortillas, 1/2 red onion finely chopped, lime wedges

Make the refried beans:

1. Heat oil in a pan, add onion and a splash of water and cook until the onion is soft. Add garlic and oregano.
2. Add the beans and lots of salt and pepper. Pour stock into the pan then mash the beans with potato masher or spoon until half are broken up.
3. Simmer over low heat and keep stirring until it's a thick bean sauce/puree.

For the filling:

4. Heat oil in a large non-stick pan. Add sweetcorn, red pepper, onion and butternut squash then cook over a HIGH heat. Try not to stir it! You want the veg to be charred slightly and al dente.
5. Stir in tomato puree and then add 200ml water. Add the kale on top and again, do not stir. Cover and simmer for 5-7 mins.
6. the kale should have softened by now - remove lid and stir all together.

For the avocado cream:

7. Blend or mash the avocado with the coriander and creme fraiche.

Serve: heat the tortillas in a pan, remove and add beans, filling then avocado cream. sprinkle with red onion and serve with lime