Crispy Tacos

Fry finely diced red onion with 2 tablespoons of mixed Cajun spice until soft.

Add 2 cans of black beans (do not drain) and bring to a boil.

Slice 300 g of leftover pork into 1 cm chunks.

Add sliced pork to the frying pan and stir in a level teaspoon of smoked paprika.

Prepare salsa by chopping one green pepper, one jalapeño, and an onion, then mix in red wine vinegar and a pinch of ground clove.

Cook beans until thick and stodgy, either keeping them whole or mashing them to a puree consistency based on preference.

Warm the crispy tacos in the oven.

Load the warm taco with a layer of beans, shredded iceberg lettuce, salsa, crispy pork, a dollop of yogurt, and crispy crackling on top.

Serve and enjoy!