a) Drain and rinse the black beans in a sieve. Pop a third of the beans into a bowl and mash with a fork until broken up.
b) Peel and grate the garlic (or use a garlic press).
c) Zest and halve the lime.
d) Chop the halloumi into 2cm chunks.

a) Heat a drizzle of oil in a medium saucepan on medium-high heat.
b) Once hot, add the garlic and tomato puree. Cook, stirring, for 1 min.
c) Pour in the water for the sauce (see ingredients for amount) and add the whole and crushed beans. Mix together and cook for 3-4 mins.

a) Add half the chipotle paste to the beans (add less if you don't like too much heat).
b) Mix well and season to taste with salt and pepper.
c) Allow to simmer until thickened, 2-3 mins.

a) Preheat your oven to 180°C. 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.
c) Meanwhile, mix the remaining chipotle paste with half the mayo in a small bowl.
d) In another bowl, mix the remaining mayo with the lime zest.

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

a) Lay the tortillas on a board or plate. Spread the chipotle mayo over each.
b) Top with a handful of lettuce and a squeeze of lime juice.
c) Spoon over some chipotle bean mix, then top with the fried halloumi cubes. Drizzle over the zesty mayo to finish.
d) Serve the tacos (3 per person) with any remaining lime chopped into wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in! Enjoy!