Chipotle black bean and broccoli tacos

Ingreadient

• 1 chipotle (smoke-dried jalapeño chilli, from Sainsbury’s and online), stem removed
• 2 garlic cloves, peeled but left whole
• 300ml vegetable stock, hot
• 1 head broccoli
• Juice 1½ limes, plus the remaining ½ lime
• 2 tsp olive oil
• 1 tsp dried oregano
• 2 tbsp tomato purée
• 400g can black beans, drained
• 12 small corn tortillas (check gluten-free if necessary)
• 198g can sweetcorn, drained
• Small handful coriander leaves, chopped

Instruction

1. Dry-fry the chipotle and garlic in a large frying pan for a few minutes on each side until charred and fragrant. Transfer to a blender with the hot stock and soak for 10 minutes.
2. Meanwhile, cut the florets from the broccoli and set aside. Cut off and discard the dried-out base from the stem, then chop the rest into 0.5cm pieces. Put in a bowl with the lime juice, 1 tbsp water and a pinch of salt. Set aside, stirring occasionally.
3.  Return the pan to a medium-high heat and add the oil. Add the broccoli florets and cook for about 3 minutes, stirring occasionally, until charred.
4. Add the oregano and tomato purée to the stock in the blender and whizz until smooth. Pour into the broccoli pan with the beans and simmer for about 5 minutes until the liquid has reduced enough to just coat the beans and broccoli. Toast the tortillas in a dry frying pan.
5. Stir the sweetcorn and coriander into the quick-pickled broccoli. Pile the bean mixture into tacos and top with the broccoli and sweetcorn salsa. Serve the remaining ½ lime on the side, cut into wedges.