Cajun Spiced Bean and Mushroom Tacos

a) While the mushrooms cook, drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork.

b) Peel and grate the garlic (or use a garlic press).

c) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

a) Once the mushrooms have softened, add the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole). Stir-fry for 1 min.

b) Stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Turn down the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.

a) In a small bowl, combine the mayo and chipotle paste (see ingredients for amount - use less if you'd prefer things milder).

b) Loosen the chipotle mayo with a splash of water if needed - it needs to be able to drizzle.

a) Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

b) Crumble the Greek style salad cheese.

c) Trim the baby gem, halve lengthways, then thinly slice widthways.