Smokey Fried Bean and Mushroom Tacos

Who doesn't love a taco? This dish is perfect for those of us who love a hot meal at lunchtime and can easily be made vegan by switching the mayo and feta to vegan versions.

Ingredients:

1 onion thinly sliced

150g closed cup mushrooms sliced

1 lime

2 tbsp Oil

2 tbsp tomato puree

1 clove garlic minced

1 tsp cumin

1 tsp smoked paprika

1 can kidney beans

Veg oxo cube

4 small soft shell tacos

1 head of baby gem lettuce

100g feta cheese

2 tbsp mayonnaise

Tsp Chipotle sauce/Siracha sauce

Salt and pepper to taste

Method:

• Preheat the oven to 180°C. Drain the kidney beans and mash half in a bowl with a fork.

• Heat the oil, garlic, onions, mushrooms, cumin, smoked paprika and tomato puree in a frying pan.Cook until the mushrooms have softened and the onion is cooked through.

• Add the kidney beans, both the whole ones and the mashed ones and cook for a further 3 minutes.

• Dissolve the oxo cube with 75ml water an pour into the mushroom mixture. Simmer for 5 minutes.

• Meanwhile, heat the taco shells in the oven until warmed through.

• Place the mayonnaise, chipotle/siracha sauce and a squeeze of lime into a small bowl and mix through.

• Seperate the baby gem lettuce leaves and toss with a squeeze of lime juice in a separate bowl.

• Time to put together! Layer the mushroom mixture, lettuce leaves, Chipotle mayonnaise and crumbled feta inside the taco shells. Serve with a squeeze of lime.