a) Preheat your oven to 180℃. b) Drain and rinse the black beans in a colander. c) Pop a third of the beans into a bowl and mash with a fork until broken up. d) Peel and grate the garlic (or use a garlic press). e) Zest and halve the lime. f) 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 purée, stir and cook for 1 minute. 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. 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.

a) Pop the tortillas (3 per person) directly onto the top shelf of the oven until heated through, 1-2 mins. b) Mix the remaining mayo with the lime zest. c) 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. c) Add a handful of lettuce to the base and squeeze over the lime juice. d) Add a couple of spoonfuls of the chipotle bean mix to each tortilla. e) Top with equal amounts of halloumi cubes, drizzle over the zesty mayo. f) Serve 3 per person with any extra lime wedges for squeezing over.