Mae fegan blasus yn cymryd ffefryn Mecsicanaidd. Use handy canned refried beans and tasty corn tacos for a super quick supper. Spicy and delicious, these fast, healthy tacos remind me of a trip to Mexico. Not a country I would have associated with vegetarianism, but nonetheless, one of the most delicious things I tasted there were tacos with avocado, cooked at the road side.

Preheat the oven to 190C (375F, marc nwy 5) ar gyfer y tacos a choginio ar gyfer 3 i 5 cofnodion (neu yn ôl cyfarwyddiadau'r pecyn)

Sweat the onion with a little oil and salt until softened but not browned (up to 10 cofnodion) and then add the chillies and garlic

Add the cumin seed and stir. Leave for 2 minutes before adding the refried beans and a good grind of black pepper

Add the chopped tomatoes and heat the mixture through

Squeeze the juice of half of the lime over just before serving

Mix all the ingredients for the guacamole in a bowl just before serving, lightly mashed and rustic (rather than blitzed)

Heat the taco shells, open side down on a baking tray for 2-3 minutes in the hot oven (or follow the instructions on the box)

Pile the tacos shells with the beans and tomatoes, top with guacamole, jalapenos and a sprinkling of parsley (dewisol)

Serve with a wedge of lime, seasonal leaves, black pepper and Tabasco to taste

Delicious!