Smoky Refried Beans and Sweet Potato Tacos

a) Meanwhile, peel and grate the garlic (or use a garlic press).

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

c) Once hot, add the garlic and chipotle paste (add less if you'd prefer things milder). Fry for 1 min.

a) Stir the veg stock paste, mixed beans, the bean liquid from the carton and sugar for the sauce (see pantry for amount) into the frying pan.

b) Roughly mash half of the beans using a potato masher or the back of a fork. 

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

a) Meanwhile, in a medium bowl, combine the coleslaw mix and mayo (see pantry for amount).

b) Season with salt and pepper and set aside.

c) Grate the cheese.

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

b) Taste and season the refried beans with salt and pepper if needed. Add a splash of water if it's a little too thick.