Refried 3 Bean Tacos

First make the pink pickled onions, add all the ingredients to a small bowl and scrunch together with your hands, set aside.

In a large deep side pan add the diced onion, garlic cloves, bay leaves, chilli flakes and light oil. Heat gently until soft and caramelised.

Add in the smoked paprika and cumin, cook for another minute or two until fragrant.

Add in the beans and stir to combine, cook on a medium heat for about 5 minutes stirring often.

Add the peeled and stoned avocado to a bowl along with the remaining ingredients and using a food processor or stick blender blitz until smooth and creamy, taste for seasoning, cover and set aside.

When the beans are beginning to cook down a little and sticking to the bottom of the pan add the vegetable stock and allow to bubble a deglaze, continue to cook for a few more minute until thickened, check for seasoning and add a good amount of salt and freshly ground black pepper to taste.

Cover and keep warm on a low heat.

Take the tortillas and using a small ramekin or bowl cut each one or 2-3 at a time into small rounds. Do not throw the off cuts out, cut them into large pieces, rub a little light oil on them and bake in the oven or air fryer for 10 minutes until crisp. Use these to snack on leftover refried beans and avocado crema.

Warm the tortilla rounds per packet instructions, when ready to serve, place everything in the centre of the table and allow everyone to tuck in. Spoon refried beans, avocado crema into tacos, top with pink pickled onions, sliced jalapenos and coriander leaves.