We love Refried Bean & Halloumi Tacos with Mayo and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flour Tortillas(ContainsCereals containing gluten)
Baby Gem Lettuce
Preheat your oven to 180℃. Drain and rinse the black beans in a colander. Pop a third of the beans in a bowl and mash with a fork until broken up. Peel and grate the garlic (or use a garlic press). Zest and halve the lime. Chop the halloumi into 2cm chunks.
Heat a drizzle of oil in a medium saucepan over medium-high heat. Add the garlic and tomato purée, stir and cook for 1 minute. Pour in the water (see ingredients for amount) and add the whole and crushed beans. Mix together and cook for 3-4 mins.
Add half the chipotle paste to the beans. Mix well and season to taste with salt and pepper. Allow to simmer until thickened, 2-3 mins.
Heat a drizzle of oil in a large frying pan on medium-high heat. Add the halloumi and fry until golden, 6-7 mins. Turn every 2 mins. Meanwhile, mix the remaining chipotle paste and half the mayo in a small bowl.
Pop the tacos (3 per person) directly onto the top shelf of the oven until heated through, 1-2 mins. Mix the remaining mayo with the lime zest. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.
Lay the tacos on a board or plate. Spread the chipotle mayo on the base of the tacos. Add a handful of lettuce to the base and squeeze over the lime juice. Add a couple of spoonfuls of the chipotle bean mix to each taco. Top with equal amounts of halloumi cubes, drizzle over the limey mayo. Serve 3 per person with any extra lime wedges for squeezing over. Dig in!