Fiery Beef Brisket & Refried Bean 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 in 30 second bursts, until 
softened. 

• 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 in 30 second bursts, until 
softened. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook beans and the remaining onion, 
stirring, until tender, 3-5 minutes.
• SPICY! This spice blend is hot! Add less if you’re 
sensitive to heat. Add the butter, garlic and  
Mexican Fiesta spice blend 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 flourtortillas on a plate in 10-second bursts until warmed through.