Chipotle braised silverbeet tacos

Instructions

1. Preheat the oven to 190˚C. Line a baking tray with baking paper and preheat a chargrill pan or barbecue over medium high heat.
2. Cut the tomatoes in half lengthways and place onto the lined tray. Drizzle with 1 tablespoon olive oil, season with salt and pepper and roast for 15–20 minutes or until beginning to collapse, but you don't want them too soft. Peel off and discard the tomato skins and set aside.
3. Meanwhile, chargrill the bullhorn pepper, turning for about 2 minutes or until the skin has lightly blistered. Remove from the heat and set aside until cool enough to handle. Slice lengthways into strips, discarding any seeds.
4. Cut the silverbeet stems from the leaves to separate, then roughly slice the leaves and thinly slice 1 cup of stalks. Reserve the remaining stalks for another use.
5. Heat the remaining olive oil in a frying pan over medium heat. Add the red onion, garlic, sliced stalks and a good pinch of salt. Cook for 3–4 minutes, then add the silverbeet leaves, cumin, chipotle, tomato paste and cook, stirring until the leaves have wilted.
6. Add the tomatoes to the pan and cook for another 2 minutes, stirring, until the leaves are tender. Adjust the seasoning if necessary and set aside.
7. Combine the white onion and coriander in a bowl with the juice from 1 lime and a little seasoning. Cut the remaining lime into wedges to serve.
8. Warm the tortillas quickly in a very hot, dry frying pan to soften. Lay on a serving platter and top with the silverbeet mixture, onion salsa, a little avocado and the lime wedges.