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 and their liquid, and the honey (see pantry for amount) into the frying pan.

b) Roughly mash half 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, trim the baby gem, halve lengthways, then thinly slice.

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

c) Season with salt and pepper, then set aside.

d) Grate the cheese.

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

b) Once thickened, stir the butter (see pantry for amount) through the beans until melted, 1 min more. 

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