Sluttishly Vegetarian: Black Bean Tacos

I spent most of my honeymoon in San Francisco feasting on tacos of some sort or another and fancied recreating them at home. London may be rainy and miserable (even in August - what is going on?!), but a spicy Mexican hunk of goodness you can eat with your fingers will soon cheer you up.

A taco is really just a tortilla folded round a filling. Most sandwich places in London seem to call them wraps, but taco sounds that teeny bit more exotic. You can put whatever you like inside, but I think chillies, garlic, sour cream and fresh coriander are essential. I also used black beans and mushrooms to make a hearty meat-free tasty taco.

If you can't find black beans, use kidney beans instead. I prefer using dried pulses, but if you forget to soak them overnight you could just use drained canned beans and skip the boiling and simmering step.

Black Bean Tacos (serves 2)

You'll need:

• 100g black (also known as turtle) beans, soaked overnight
• 1 onion, chopped finely
• 100g chestnut mushrooms, sliced
• 1 clove garlic, chopped finely
• 1 red chilli, chopped finely
• 1tsp ground cumin
• 1tsp ground coriander
• 1 large tomato, chopped roughly
• 4 corn tortillas
• A handful of coriander, chopped
• A splodge of sour cream

Make it!

• Drain and rinse the soaked beans. Put them in a pan with some fresh water and bring to a vigorous boil for 10 minutes, then reduce to a simmer for a further 30 minutes.
• Fry the onion and mushrooms in some oil until they are soft.
• Add the garlic, chilli and spices and fry for a couple of minutes more.
• When the beans are done, drain them and add to the onion mixture along with the tomato pieces. Fry for a few more minutes.
• Put the mixture into tortillas with a sprinkle of coriander and a blob of sour cream.