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- Add the kale and half of the onion to a bowl. Add the lime juice and a good pinch of salt. Set aside to marinate.
- Heat the oil in a large frying pan over a medium heat. Add the peppers, remaining onion, paprika and cumin. Cook for 15 minutes, stirring occasionally, until soft. Remove from the pan and set aside.
- Add the black beans and chipotle paste to the pan. Heat for five minutes until warmed through. Mash with a fork and season to taste.
- To serve, spoon some sour cream onto a tortilla. Spoon over some beans, peppers, kale and onion. Serve with a lime wedge and a sprinkle of coriander.
Per serving: 443kcals, 6g fat (0.9g saturated), 77.3g carbs (7g sugars), 24.2g protein, 17.8g fibre, 0.066g sodium
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Gambas al ajillo