Black beans, avocado and beef tacos

Ingredients: 400g lean beef mince, 1 onion plus pinch of salt, juice of one lime, 1 tbsp sunflower oil, 1 tbsp taco seasoning, 1 tbsp tomato purée, 400g black beans, bell peppers or lettuce, 1 small iceberg lettuce, 2 avocados 2 tomatoes, 100g feta, small bunch of coriander, for the dressing - juice of ½ lime 5 tbsp cottage cheese. 

Preparation: 

1. Clean onion. He says it. Clean bell peppers and cut in half. Wash lettuce and iceberg leaves. Remove the pit from avocados and dice them. Clean tomatoes and cut them into pieces. Mash feta cheese with a fork. 

2. Mix the red onion with half the lime juice and a pinch of salt in a small bowl, then set aside. 

3. Heat the oil in a frying pan over a medium-low heat, and add the beef mince. Cook for 15-20 mins, stir or toss with a wooden spoon so the mince browns and caramelises all over. If the pan becomes too dry, add a drizzle of more oil. Remove from the stove. Sprinkle over the taco seasoning and cook for 2 minutes, then stir through the tomato purée and pour over the rest of the lime juice and let it cook for another minute. 

4. Add the black beans and turn up the heat to medium, continuing to cook until everything is combined. 

5. For the dressing, mix the lime juice with the cottage cheese. 

6. Fill bell peppers or lettuce, add a layer of lettuce and iceberg, then the beef mince and black beans. Top with avocado and tomato, onion and feta. Drizzle with the dressing, then finally add the coriander. Top with another bell pepper or set aside the other half. If you use lettuce you can make wraps.