Taco fillings from a tin (pictured above)

Makes 4 tacos

• 1 400 g tin black beans
• 1 tsp chipotle paste
• 0.5 tsp ground cinnamon
• 0 black pepper
• 0.25 red cabbage
• 2 limes
• 1 400 g tin chopped tomatoes
• 1 red onion
• 2 tbsp pickled jalapeños
• 4 corn and wheat tortillas
• A few tablespoons yoghurt
• 0 Coriander

Step 1
Heat the black beans and their liquid in a pan over a medium heat.

Step 2
Add the chipotle and cinnamon, and season well.

Step 3
Simmer for seven minutes, until the beans are softened and broken down in places.

Step 4
Put the cabbage in a bowl, squeeze over the juice of one of the limes and season with a pinch of salt.

Step 5
Leave for 10 minutes (so that the cabbage turns bright purple, if using the red variety).

Step 6
Pour off half the juice from the chopped tomatoes (reserve it for pasta sauces or stews) and roughly chop in the tin with a pair of kitchen scissors.

Step 7
Mix the chopped tomatoes in a bowl with the red onion and jalapeños, and season to taste.

Step 8
Heat a dry frying pan over a high heat.

Step 9
Heat the tortillas until golden or slightly blackened (you can do this one by one, then keep them wrapped in foil).

Step 10
Put each one down flat on a plate or in a taco shape while still warm.

Step 11
Spoon in the toppings, and serve immediately with soured cream, coriander and wedges of the remaining lime.