Quick pickle the onions

• Thinly slice the red onion and place in a bowl.
• Cover with the red wine vinegar and a pinch of salt, then set aside to pickle.

Make the guacamole

• Mash the avocado in a bowl with some lime juice and salt.
• Stir through a little chopped coriander.

Blend the cashew queso

• Drain the soaked cashews and blend with nutritional yeast, lemon juice, salt and a splash of water until smooth and creamy.

Cook the black beans

• Heat the olive oil in a frying pan and soften the chopped onion.
• Add the garlic, cumin, smoked paprika, chilli flakes and tomato paste and cook until fragrant.
• Add the drained black beans with a splash of water and simmer until thickened, then finish with lime juice and salt.

Assemble the bowls

• Spoon the black beans into bowls.
• Top with guacamole, cashew queso and the quick pickled onions.
• Scatter over the remaining coriander and serve.