a) 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) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the sliced mushrooms and stir-fry until they soften and start to colour, 4-5 mins.

a) Add another small drizzle of oil to the pan, then stir the garlic, tomato puree, Cajun blackening and kidney beans (both crushed and whole) into the mushrooms and cook for 1 min.
b) Add the water for the sauce (see ingredients for amount) and veg stock paste. Stir to combine.
c) Turn the heat down slightly, then simmer for a further 5-6 mins. Taste and season with salt and pepper if needed.
d) Meanwhile, preheat your oven to 220°C/200°C fan/gas mark 7.

a) Put the mayo and chipotle paste (see ingredients for amount - use less if you don't like heat) in a small bowl. Mix well.
b) Loosen the chipotle mayo with a splash of water (it needs to be able to drizzle).

a) Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
b) Crumble the Greek style salad cheese.
c) Trim the baby gem, halve lengthways, then thinly slice widthways.

a) Transfer the warm tortillas (2 per person) to your plates.
b) Top each with some lettuce and spoonfuls of the bean and mushroom mix - as much as you'd like.
c) Finish with a sprinkle of Greek style salad cheese and a drizzle of chipotle mayo. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!