Black Bean Tacos with Chipotle Relish

Steps

1. Preheat oven to 200°C (if using). Dice onion 1cm; mince garlic; drain and rinse black beans. Heat a drizzle of oil in a medium fry-pan on medium-high heat and cook onion for about 4 minutes, until softened. Add garlic, salt, Mexican rub, corn and beans and cook a further 2-3 minutes.
2. While beans cooks, thinly slice chilli and slice capsicum into 0.5cm rounds. Add both to pan, along with stock and simmer for about 5 minutes, until liquid has almost reduced. Remove from heat, stir through first measure of lime zest and spinach and season to taste.
3. While beans cook, whisk together vinegar, boiling water, sugar and salt in a medium bowl until dissolved. Finely dice cucumber (discarding core); quarter cherry tomatoes; chop coriander. Add all to vinegar mix, toss together and season to taste.
4. Wrap tortillas in foil and place in oven for about 8 minutes to warm through (alternatively, omit foil and warm in microwave).
5. Combine second measure of lime zest, juice and mayonnaise in a small bowl. Cut remaining lime into wedges.
6. To serve, fill wraps with black bean mix, top with salsa, chipotle tomato relish and drizzle with lime mayonnaise. Sprinkle with coriander leaves and serve with lime wedges for squeezing.