Heat 2 tablespoons of oil in a pan over a medium-high heat and fry the sweetcorn until golden, charred and crispy, about 7-8 minutes, stirring often. Remove from the pan and set aside on a kitchen towel.

To the same pan, heat another 2 tablespoons of oil over a medium heat. Add the onion and cook for 8-10 minutes until softened, stirring occasionally. Then add the garlic, paprika, cumin, tomato puree and a splash of water, stir to create a paste and cook for two minutes until fragrant.

Add the chopped tomatoes and hot sauce - this will add heat and sweetness - and stir to create a paste. Cook for 1-2 minutes until the tomato puree deepens in colour.

Pour in the drained black beans - they don’t need rinsing - and stir to combine. Add a spoonful of the bean stock if it needs loosening. Simmer over a low heat for 4-5 minutes to warm the beans through and soak up the spices.

Stir the shredded chicken if using, and warm through.

Once you’re ready to serve, warm the tortillas in a dry pan or microwave. Load each taco with the bean mix and top with a few slices of avocado, a sprinkle of the charred corn, fresh coriander, cheese and finish with a squeeze of lime. Add a dollop of yogurt sour cream too, for a cooling contrast, or a drizzle more of hot sauce.

Heat 1 tbsp olive oil in a pan over medium heat. Season 3-4 boneless skinless chicken thighs with salt and pepper. Sear for 2–3 mins per side until golden. Add a splash of water or stock, cover, and simmer for 8–10 mins until cooked through. Let rest, then shred with two forks.