Fried Bean and Mushroom Tacos

a) Heat a drizzle of oil in a large frying pan over medium-high heat.
b) Add the onion and fry until softened, 3-4 mins.
c) Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.

a) Add another small glug of oil then stir the garlic, tomato puree, ground cumin, smoked paprika and black beans (both crushed and whole) into the mushrooms and cook for 1 minute.
b) Add the water (see ingredients for amount) and stock paste. Stir to combine. Cook for a further 5-6 mins.
c) Season to taste with salt and pepper, then turn the heat to low while you finish everything else.

a) Put the mayo and chipotle paste in a small bowl (careful, the chipotle is hot - use less if you don't like heat). Mix well.
b) Loosen the mayo with a splash of water (it needs to be able to drizzle).
c) Season to taste with a squeeze of lime.

a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person).
b) Crumble the Greek style salad cheese.
c) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways and toss with a squeeze of lime juice.