Tex-Mex Beef & Black Bean Taco Bowl & Garlic Rice

• While rice is cooking, slice mini flour tortillas into quarters. Finely chop brown onion. Finely chop cucumber. Roughly chop coriander and pickled jalapenos (if using). Drain and rinse sweetcorn (see ingredients) and 1/2 the black beans. • Divide mini flour tortillas between two lined oven trays (don’t worry if they overlap). Turn with olive oil and season with salt. Bake until lightly golden and crispy, 8-10 minutes. • Meanwhile, heat a large frying pan over high heat. Add corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

• Return frying pan to medium-high heat with a drizzle of olive oil. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add onion and beef mince, breaking up with a spoon until browned, 3-4 minutes. Add remaining garlic, Tex-Mex spice blend, tomato paste and cook until fragrant, 1 minute. • Add black beans and water (for the beans), and cook until slightly thickened, 2-3 minutes.