Mexican Spiced Veggie Chilli Bean Sub

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, pop half of the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.

Roast the parcel on a baking tray until soft, 10-12 mins. 

Peel and grate the remaining garlic.

Grate the cheese.

Drain and rinse the mixed beans in a sieve.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Add the garlic and remaining Mexican style spice mix and fry until fragrant, 1 min.

Stir in the passata, red wine stock paste, mixed beans, water and sugar (see pantry for both amounts).

Simmer until thickened, 5-6 mins.

Remove from the heat and stir in the butter (see pantry for amount) until melted. Season with salt and pepper.

In the meantime, in a medium bowl mix together the mayonnaise and coleslaw mix. Season with salt and pepper.

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork, then stir into the coleslaw mix. 

Set aside for later.

Just before you are ready to serve, slice the buns down through the middle (but not all the way through) and pop them straight onto the oven racks to warm through, 2-3 mins.

Reheat the sauce if needed.