a) Preheat your oven to 180°C.
b) Drain and rinse the black beans in a colander. Pop a third of the beans into a bowl and mash with a fork until broken up.
c) Peel and grate the garlic (or use a garlic press). Zest and halve the lime.
d) Chop the halloumi into 2cm chunks.

a) Heat a drizzle of oil in a medium saucepan over medium-high heat.
b) Add the garlic and tomato puree. Stir and cook for 1 min.
c) Pour in the water (see ingredients for amount) and add the whole and crushed beans.
d) Mix together and cook for 3-4 mins.

a) Add half the chipotle paste to the beans. TIP: 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) Heat a drizzle of oil in a large frying pan on medium-high heat.
b) Add the halloumi and fry until golden, 6-7 mins. Turn every 2 mins.
c) Meanwhile, mix the remaining chipotle paste and half the mayo in a small bowl.
d) In another bowl, mix the remaining mayo with the lime zest.

a) Pop the tortillas (3 per person) directly onto the top shelf of the oven until heated through, 1-2 mins.
b) Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways.

a) Lay the tortillas on a board or plate.
b) Spread the chipotle mayo on the base of the tortillas. Add a handful of lettuce on top and squeeze over the lime juice.
c) Add a couple of spoonfuls of the chipotle bean mix to each tortilla. Top with equal amounts of halloumi cubes, then drizzle over the zesty mayo.
d) Serve 3 per person with any extra lime wedges for squeezing over. TIP: Tacos are best enjoyed eaten by hand - get stuck in.