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 in 30 second bursts, until softened. 

Little cooks: Don your goggles and have a go at peeling off the onion’s outer layer!

• 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 of 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.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! 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. 

Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!