Step 1

In a small bowl, combine 2 tsp paprika & cumin, 1 tsp garlic powder, oregano & salt, 1/2 tsp onion powder & cayenne pepper and 1/4 tsp black pepper. Place to one side.

Step 2

Add a drizzle of olive oil to a pan over medium heat and add your onion and red pepper. Fry until softened, then scrape to the outside of the pan. Add in your beef and break up with a wooden spoon. Once browned, incorporate your onion/pepper, then mix in your spices.

Step 3

Add 1 heaped tbsp tomato puree/paste and fry with the beef for a few mins. Deglaze the pan with 1/2 cup water/low sodium beef stock, then stir in 1/2 tsp cornstarch/cornflour (or 2-3 tbsp liquid and no cornstarch/cornflour). Add 1/2 can black beans and allow to simmer and reduce for 5mins, stirring occasionally.

Step 4

Once fully reduced (beef should be juicy, with no liquid in pan) take off heat and pour into a bowl. Allow the beef to rest until it stops steaming (important).

Step 5

Meanwhile, wipe out pan with a paper towel.

Step 6

Brush one side of each of your tortilla wraps and place one oil side down in the pan with the heat off. Sprinkle over 1/4 cup of cheese, then around 1/2 cup beef (or 1/6th of the mixture) top with a few jalapenos (optional) then finish with another 1/4 cup of cheese. Fold over and repeat with another one next to it. Switch on heat a medium and fry for a few mins each side, or until golden and hollow to tap.