a) Preheat your oven to 180°C.
b) Thinly slice the mushrooms.
c) 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.
d) 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 to the pan.
c) 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 5-6 mins.
d) Taste and season with salt and pepper if needed.

a) Put the mayo and chipotle paste (see ingredients for both amounts) in a small bowl. TIP: Use less chipotle if you don't like heat. Mix well.
b) Loosen the 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) Lay a warm tortilla on a board or plate. b) Add a handful of lettuce and top with spoonfuls of the bean and mushroom mix. Finish with a sprinkle of Greek style salad cheese and a drizzle of chipotle mayo.
c) Transfer the tacos to a plate and repeat with the other tortillas (2 per person). TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!