To a large non-stick frying pan over a high heat, add the peppers and season with salt. Fry for around 4 minutes.
Meanwhile, to a heatproof jug, add the beef stock and the drained black beans. Roughly blitz (around 3 times). Pour into a pan over a medium/high heat. Season the beans with ½ tsp cumin.
To the peppers, add ½ tsp cumin, 1 tsp paprika, tomato puree, oregano and the sweetcorn. Heat for a further 4 minutes, adding a splash of water to make everything saucy.
Once the black beans have thickened, you’re good to go. Serve up a portion of tacos (2-3) with some shredded lettuce, black beans, saucy veg, crumbled feta and coriander. Optional top with chilli flakes and serve with some lettuce on the side.
To prep, divide the toppings into separate containers, lining the containers with a kitchen towel for the lettuce and coriander to prevent sogginess.
On the day of eating, heat up a serving of the warm ingredients for 1 minute in the microwave.