Bacon, Beef Brisket & Refried Black Beans Tacos

• Meanwhile, roughly chop tomato.
• Grate carrot.
• Finely chop garlic and red onion.
• Drain and rinse black beans.
• In a small microwave-safe bowl, combine half the onion, the vinegar and a good pinch of sugar and salt.
• Microwave onion for 30 second bursts, until softened.

• Crush tomato and pickled onion in a mortar and pestle and pound until your preferred consistency.
• Add the brown sugar, a drizzle of olive oil and a pinch of salt and pepper and stir to combine.

 
TIP: Add an extra drizzle more vinegar if this is to your taste!
TIP: If you don't have a mortar and pestle, finely chop ingredients.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook beans and the remaining onion, stirring, until tender, 3-5 minutes. 
• Add the butter, garlic and Tex-Mex spice blend (see ingredients) and cook until fragrant, 1 minute.
• Remove from heat then lightly crush beans with a fork. Cover to keep warm. 

• While beans are cooking, in a large bowl, combine mixed salad leaves, carrot and a drizzle of olive oil. Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.