Step 1

• Finely chop red onion and garlic. Roughly chop coriander. Grate the carrot. • Drain the sweetcorn (see ingredients). • Heat a large frying pan over a 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 corn kernels are "popping" out.

Step 2

• Return frying pan to a medium heat with a drizzle of olive oil. Cook onion and carrot, stirring, until tender, 3-4 minutes. • Add garlic, Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Add black beans (including the liquid!) and mild chipotle sauce. Cook until slightly thickened, 2-3 minutes. • Remove pan from heat. Lightly mash bean mixture with a fork or potato masher. TIP: The spice blend and chipotle sauce are mild, but use less if you're sensitive to heat. TIP: The black bean liquid helps season and thicken the beans!

Step 3

• While beans are cooking, combine corn, shredded cabbage mix and coriander. Add garlic aioli and a drizzle of white wine vinegar. Season with salt, then toss to coat. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed

Step 4

• Roughly chop pickled jalapeños (if using). • Fill each tortilla with a helping of chipotle black beans and corn-coriander slaw. • Sprinkle with jalapeños to serve.