Step 1

For the beans, heat a frying pan over a medium heat. Add the garlic and a splash of olive oil and cook for a minute or so, until the edges of the garlic begin to just brown.

Step 2

Add the cinnamon, cumin and chipotle paste or chilli and stir for another minute to gently toast the spices. Add the beans and their liquid, bring to a simmer, then turn the heat down and cook for 10-15 minutes, until the liquid has thickened but the beans are still holding their shape. Add a little hot water to loosen if you need. Season with salt and pepper and keep warm.

Step 3

For the salsa, chop the tomatoes roughly on a big board. Pile the chilli and coriander on top, season with salt and pepper and chop all this together. Scrape into a big bowl, add the lime juice and a splash of olive oil and mix well. Set aside.

Step 4

For the guacamole, mash the avocado in a bowl with a little salt and pepper, the chilli and lime juice. You can use a potato masher or a fork if you like.

Step 5

Once everything is ready, heat your tortillas. I do this by holding them with tongs over the flame of my gas hob – its super quick and gives a delicious charred taste – but the oven or a dry frying pan will do just fine.

Step 6

Fill the tortillas with the beans, salsa, guacamole, egg, cheese and radishes. Don’t forget the chilli sauce, coriander and a little yoghurt, if using.