Beef Brisket Tacos & Crushed Tomato Salsa

• 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.

• 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. • 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 flourtortillas on a plate in 10-second bursts until warmed through.