WEEK 22 TACOS AND ICEBERG Portabello Mushroom Fajita

While the mushrooms cook, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Remove and discard the outer iceberg lettuce leaves. Halve the remaining lettuce through the root and thinly slice (see ingredients for amount you need). Drain and rinse the black beans in a sieve.

Roughly chop the tomatoes into very small pieces. Place in a bowl, making sure you don't leave behind any of the delicious tomato juices. Add a drizzle of olive oil and squeeze in the sriracha. TIP: Be careful it's hot, just add a little to start.  Season with salt and pepper to taste and set to one side. Grate the cheddar cheese and set aside.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the onion. Cook until softened and lightly coloured, 5-6 mins, then stir in the garlic and Mexican spice mix (don't add it all if you don’t like too much heat!). Cook for 1 more minute, then add the beans, water (see ingredients for amount) and stock powder to the pan. Stir everything together and cook until the beans begin to break down, 5-6 mins.

After 5-6 mins, break up half of the beans with a potato masher (or the back of a fork) and continue simmering until the beans have thickened, 3-5 mins. Remove the pan from the heat and season with salt and pepper to taste. Place the tortillas tacos (3 per person) onto the middle shelf of the oven to warm through, 1-2 mins.