Mexican Black Beans Cups with Pickled Cabbage & Jalapenos

In a medium pan, heat oil and add onion. Fry until slightly translucent and softened

Add capsicum and stir for a few minutes further

Add diced tomatoes and stock to capsicum and onion. Add in Mexican spice seasoning and turn heat to low for a few minutes

Add in black beans and allow to simmer for 5 minutes on low until liquid has reduced slightly but not dried out

Serve in lettuce cups and top with pickled jalapenos and cabbage, avocado and sour cream

To create a brine, heat water in a small saucepan over low heat. Add in vinegar, sugar, garlic, salt and pepper

Simmer gently until the sugar is dissolved

In a large bowl, add cabbage and pour the brine over until the cabbage is completely covered. Transfer cabbage and brine into an airtight jar and store in the refrigerator

For best results, allow to pickle for at least 24hrs before use