1. Heat a saucepan over medium heat with 1 tbsp oil. Slice spring onions (reserve tops), add to pan with 1 crushed garlic clove, 2 tsp cumin and beans (including the water). Simmer for 10 minutes. Roughly mash with a fork and season with salt and pepper.

2. Rinse and shred lettuce, chop avocado and tomatoes. Cut apple into matchsticks and slice chilli.

3. Warm tortillas in a dry frypan according to packet instructions. Keep warm until serving, reserve pan.

4. Increase pan heat to medium-high, add 1/2 tbsp oil. Add pork, 2 tsp paprika, 1 tsp cumin and 1 tbsp tomato paste. Cook for 6-8 minutes, or until cooked through. Stir through 2 tbsp water and season with salt and pepper.

5. Add remaining sliced spring onions to salad. Drizzle with soy sauce (to taste), 1 tbsp olive oil, lime zest and 1/2 the juice (wedge remaining). Toss to coat.

6. Serve pork, beans, salad and tortillas together to be assembled at the table along with lime wedges.

Notes:
Enjoy the leftover fillings as a salad on the side.

No pork option - replacement is beef mince.

Cook as per instructions.

spring onions 1/3 bunch
black beans 400g

baby cos lettuce 1
avocado 1
tomatoes 2
red apple 1
red chilli 1

corn tortillas 1 packet

pork mince 300g

lime 1

From your pantry:
oil (for cooking + olive), salt, pepper, soy sauce, smoked paprika, ground cumin, garlic (1 clove), tomato paste