Start with preparing the fajita peppers (you'll cook this at the same time as the cumin black beans): Chop up your red peppers and half the red onion; add a spoonful of avocado oil to a pan and cook up the peppers for about 20mins or until softened. Add your spices (cumin, chilli powder, paprika), to taste, while they're cooking.

For the cumin black beans: Open and rinse two tins of black beans; Add to a pan with enough water to cover, along with a tablespoon of cumin; Boil until the water cooks down (usually about 20mins as well).

For the salsa: While the fajita peppers and black beans are cooking, prep your salsa. Dice up your tomatoes, the other half of the red onion, and cilantro. Mix in a bowl with salt and the juice of half a lime/lemon, to desired seasoning.

For the guacamole: Mash up two ripe avocados, add 1-2 spoonfuls of the already made salsa, plus a dash of salt and lemon juice.

For the corn tortillas: Toast these over a gas-stove burner, turning from side to side until each side is lightly toasted.