a) Preheat your oven to 180℃.
b) Halve, peel and thinly slice the onion. Thinly slice the mushrooms. Cut the lime(s) into 4 wedges.
c) Drain and rinse the kidney beans in a colander. 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 over medium-high heat. b) Add the onions and fry until softened, 3-4 mins.
c) Add the sliced mushrooms to the pan. Fry for 4-5 mins until they soften and start to colour.

a) Add another small drizzle of oil to the pan, then stir the garlic, tomato puree, ground cumin, smoked paprika 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. Cook for a further 5-6 mins.
c) Season to taste with salt and pepper, then turn the heat to low.

a) Put the mayo and chipotle paste in a small bowl (careful, the chipotle is hot - use less if you don't like heat). Mix well.
b) Loosen the mayo with a splash of water (it needs to be able to drizzle).
c) c) Season to taste with the juice from a lime wedge..

a) Pop the tortillas directly onto the top shelf of the oven for 1-2 mins just to heat through (2 per person).
b) Crumble the Greek style salad cheese.
c) Trim the baby gem lettuce then halve lengthways. Thinly slice widthways and toss with a squeeze of juice from a lime wedge.

a) Lay a warm tortilla on a board or plate.
b) Add a handful of lettuce to the base. Start with a couple of spoonfuls of the bean and mushroom mix on top. Finish with a sprinkle of feta and a good drizzle of the chipotle mayo.
c) Fold in, then transfer to a plate and repeat with the other tortillas (serve two per person).
d) Serve with any remaining lime wedges alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!