Soft Spanish Tacos with Smoked Ancho Beans

Steps

1. Prep veggies Preheat oven to 200°C. Finely dice onion, grate carrot and drain and rinse black beans. Thinly slice ancho chilli until you have 2 tsp.
2. Cook beans Heat a drizzle of oil in a fry-pan on medium-high heat. Cook onion and carrot for about 3 minutes, until softened. Add Spanish spices, (reserve ¼- ½ tsp spices) ancho chilli and 1 tsp salt and cook a further 1-2 minutes, until fragrant.
3. Simmer beans Add black beans, tomatoes and stock to pan and simmer for about 9 minutes, until thickened and liquid has evaporated. Season to taste.
4. Heat wraps Wrap wraps in foil and heat in oven for about 7 minutes, until warmed through.
5. Prep salad Thinly slice avocado, separate lettuce leaves and thinly slice cucumber, add to bowl with salsa verde and toss to combine. In a small bowl mix sour cream with remaining Spanish spices.