Homemade Beef Tacos with Black Bean Refried Beans

To make the red onion pickle, heat the vinegar, sugar and salt in a small saucepan until dissolved. Add the sliced onion, remove from the heat and leave to pickle for at least 30 minutes.

Mix the flour and salt for the tortillas, then work in the oil and warm water to make a soft dough. Cover and chill briefly, then knead until smooth and divide into eight balls.

Heat the oil in a frying pan. Cook the onion and pepper until softened, then add the garlic, cumin, smoked paprika, chilli powder and chilli flakes. Add the beef mince and cook until browned, then pour in the stock and simmer until thick and tender.

For the refried beans, soften the onion in oil, add the garlic and spices, then stir in the black beans, lime juice, honey and water. Mash roughly and cook until creamy, seasoning with salt.

Mix the tomatoes, red onion, coriander, lime juice and salt to make the salsa. Mash the avocados with the remaining onion, coriander, lime juice and salt for the guacamole.

Roll each dough ball into a thin round and cook in a dry hot pan until browned in spots on both sides. Keep the tortillas wrapped in a clean tea towel.

Drain the red onion pickle. Serve the warm tortillas with the beef, refried beans, salsa, guacamole and pickled onion so everyone can assemble their own tacos.