a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

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

c) Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.

a) While the mushrooms cook, drain and rinse the kidney beans in a sieve. Pop half the kidney beans into a bowl and roughly crush with the back of a fork. 

b) Peel and grate the garlic (or use a garlic press).

a) Once the mushrooms have softened, add the garlic, tomato puree, Cajun spice mix and kidney beans (both crushed and whole). Stir-fry for 1 min. 

b) Stir in the veg stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Turn down the heat and simmer until thickened, 4-5 mins. Taste and season with salt and pepper if needed.

a) In a small bowl, combine the mayo and chipotle paste (see ingredients for amount - use less if you'd prefer things milder).

b) Trim the baby gem, halve lengthways, then thinly slice widthways.

a) Pile the tortillas (3 per person) onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

a) Transfer the warm tortillas to your plates. 

b) Spread each with the chipotle mayo, then top with some lettuce and the bean and mushroom mix - as much as you'd like.

c) Finish by crumbling over the Greek style salad cheese. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

Enjoy!