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Fry the roughly chopped onion and garlic until starting to brown, add the spices and tomato paste then toast for a few more minutes
Add the grated carrot and black beans then fry quickly before adding the stock and simmering until reduced. Mash up into a chunky mixture
Place a few tbsp of the beans in a corn tortilla, fold over, spray with oil and bake or air fry until crispy
Serve the baked tacos garnished with fresh coriander