Preheat oven to 220°C conventional (200°C fan forced). Place capsicums skin side up on a baking paper lined oven tray and bake until skins are blackened and blistered, about 15 -20 minutes.

Remove from tray with tongs and place in a plastic bag to sweat (skins will rub off easily if allowed to sweat in bag). Remove skin, discard and cut capsicum flesh into long strips.

Heat a little oil in a large frying pan and cook onion until softened. Add eggplant and zucchini, cook for another 5 minutes. Toss in pan frequently. Add Taco Spice Mix and stir to distribute evenly. Add tomatoes and cook for a further 5 minutes or until tomatoes are softened. Add black beans and stir until just heated through.

For delicious pan toasted tortillas, heat a non- stick frying pan over a medium heat and brown each tortilla for 10 seconds on one side only. Wrap in a tea towel until ready to serve.

Build your soft tacos any way you like with toasted tortillas, tomato & black bean filling, spinach leaves, bocconcini, sour cream and salsa.