4 soft tortilla boats
1 tbsp sunflower oil
1 garlic clove, crushed
150g raw king prawns
2 tsp Bart Smoky BBQ Seasoning
400g can black beans, drained and rinsed
8 cherry tomatoes, halved
1 red chilli, finely chopped
½ red onion, finely chopped
1 lime, juice
1 little gem lettuce, shredded
1. Preheat the oven to 160°C, gas mark 3, and put the tortilla boats inside to warm up. Heat the oil in a frying pan over a medium-high heat. Add the garlic, prawns and seasoning; fry for 3-4 minutes, until the prawns are pink, opaque and fully cooked through.
2. Meanwhile, in a bowl, mix the black beans, tomatoes, chilli, red onion and lime juice; set aside.
3. Remove the tortillas from the oven and fill with the black bean salsa, shredded lettuce and prawns, also scraping in any sticky bits from the pan.
Cook’s tip: This seasoning mix is brilliant for giving extra flavour to roasted chicken wings or pork ribs. Also try using it to dust sweet potato wedges lightly before roasting and serving with a soured cream dip.