Mushrooms:

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200g Mixed Mushrooms

1 Tsp Garlic Powder

1 Tsp Chipotle Flakes

1 Tsp Smoked Paprika

Olive Oil

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Beans:

1 Onion

2 Garlic Cloves

1 Tbsp Tomato Purée

1 Tsp Ground Cumin

½ Tsp Chilli Powder

50g Sun-dried Tomatoes

400g Black Beans

1 Tsp Soy Sauce

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Pea guacamole:

220g Peas

30g Tahini

22ml Lime Juice

15g Fresh Jalapeños

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To serve with:

5 Medium Corn Tortillas

Pickled Red Onions

Lime Wedges

Olive Oil

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1. Heat the oven to 200°C. Roughly chop the mushrooms and put them in a small baking dish. Add all of the mushroom spices and plenty of olive oil, salt and black pepper. Toss to combine and roast for 25-30 mins until golden and caramelised, stirring at least twice to get an even cook.

2. Meanwhile, make the beans. Finely slice the onion and mince the garlic. Fry the onion in a large saucepan with a little olive oil for 8-10 mins until softened, then add the garlic. Add the tomato purée, soy sauce and spices and cook for a few more minutes until all the flavours have combined.

3. Add the sun-dried tomatoes and drained beans. Rinse the bean tin and fill it halfway with water, then add this to the pan. Simmer for about 10 mins until most of the liquid has evaporated and the beans have really softened.

4. To make the pea guacamole, put all of the ingredients into a small blender and blitz until almost smooth. Set aside.

5. To assemble, brush one side of the tortillas with olive oil and heat on this side in a large frying pan. Fill one half of each tortilla with the beans and mushrooms, then close them up. Fry them in the pan over a medium heat for 2 mins on each side until crispy on both sides.

6. Serve with the pea guacamole, some extra lime and pickles, if you like.