Preheat your oven to 200°C. Halve the peppers and discard the core and seeds and thinly slice. Put the peppers on a baking tray, drizzle with oil and season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until soft and slightly charred, 12-15 mins, turning halfway.

Meanwhile, trim the carrot and grate on the coarse side of your grater (no need to peel). Drain and rinse the kidney beans in a sieve. Grate the cheese.

Heat a drizzle of oil in a frying pan on medium-high heat and add the beans and Mexican spice. Cook, stirring, for 1 min. Stir in the grated carrot, chopped tomatoes and vegetable stock paste. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until thick and tomatoey, 7-8 mins.

Halfway through your peppers' cooking time, lightly oil another baking tray and pop the tacos onto the tray in a single layer. Drizzle on some oil and season with salt and pepper. Bake in the oven on the middle shelf until crisp and golden, 4-5 mins. TIP: Watch them closely so they don't burn.

Meanwhile, roughly chop the coriander (stalks and all). Zest the lime and chop into wedges. Pop the sour cream in a small bowl. Add the lime zest and season with salt and pepper. Stir together.

Stir half the coriander through the bean mixture and season to taste with salt and pepper if needed. Serve the crisp tacos on plates topped with a helping of the veggie bean mix, the roasted peppers, the cheese, a dollop of zesty crema and a sprinkling of remaining coriander. Finish with lime wedges for squeezing over. Enjoy!