Sometimes all we need is a bit of straightforward flavour. These crunchy tacos with a no-fuss, all-taste sensibility are going to hit the weeknight just right. There's nothing to disapprove of here and everything to love with wholesome, classic Tex-Mex cooking that will please even the pickiest.
Heat oil in a large frypan over medium-high heat. Add mince, salt and pepper and cook for 5–6 minutes, breaking up mince with a wooden spoon, until browned. While mince is cooking, continue with step 2.
Coarsely grate carrot using a box grater. Remove seeds and core from capsicum and thinly slice. Rinse and drain black beans.
Add capsicum and carrot to frypan and cook, stirring occasionally, for 3–4 minutes or until starting to soften. Add tomato paste, smoky cumin and coriander blend, beans and 250ml (1 cup) water and simmer for 7–8 minutes or until thickened and fragrant. Season to taste. While the mince is cooking, continue with step 4.
Finely chop chives. Juice lime. Place chives, lime juice and sour cream in a bowl and season with salt and pepper. Stir to combine and set aside.
Remove taco shells from packaging and microwave for 30 seconds to warm.
Thinly slice lettuce. Divide lettuce, mince and cheddar between shells and drizzle with chive sour cream to serve.