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

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

c) Drain the halloumi, then slice into 1cm batons. Place into a small bowl of cold water and leave to soak.

d) Drain and rinse the black beans in a sieve. 

a) Heat a drizzle of oil in a medium saucepan on medium-high heat. Once hot, add the garlic and tomato puree. Cook, stirring, for 1 min.

b) Add the vegetable stock paste, sugar and water for the sauce (see pantry for both amounts), then add the beans. Lightly crush the beans with a fork, then mix and cook for 3-4 mins.

c) Meanwhile, cut the lime into wedges. Trim the baby gem, halve lengthways, then thinly slice widthways. 

d) Cut the tomatoes into 2cm chunks. Pop into a medium bowl with a squeeze of lime juice and a drizzle of oil, then season with salt, pepper and a pinch of sugar (if you have any). Mix well, then set aside.

a) Next, add half the chipotle paste to the beans (add less chipotle if you prefer things milder).

b) Mix well and season to taste with salt and pepper. Allow to simmer until thickened, 2-3 mins.

c) Meanwhile, remove the halloumi from the cold water, pop onto a plate lined with kitchen paper and pat dry.

d) Once the beans have thickened, remove from the heat and cover to keep warm.

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

b) Once hot, add the halloumi and fry until golden, turning frequently, 4-5 mins.

a) Meanwhile, in a small bowl, combine the mayo and remaining chipotle paste. Set aside. 

b) 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.

c) 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.

d) Once the halloumi is golden, remove the pan from the heat. 

a) When everything's ready, share the tortillas out between your plates.

b) Top with a handful of lettuce, squeezing over some lime juice. Spoon on some chipotle bean mixture.

c) Pile in the fried halloumi and tomato salsa, then drizzle over the chipotle mayo to finish - as much as you'd like.

d) Serve the tacos with any remaining lime cut into wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - tuck in the end of the tortillas and get stuck in!