Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Finely slice the red onion and place into a small bowl. If it’s a large onion, half for two people will work well. Squeeze over half of the lime and season with salt. Give the onions a quick mix and leave to pickle while you make the tacos.

STEP 2

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Drain the black beans and add to a  small-medium sized bowl. Mash them up with a potato masher or fork until you have a chunky paste that binds together more, then stir through the chipotle pumpkin sauce and the zest of half the lime. Season with salt and pepper. 

Finely grate the plant-based mozzarella.

STEP 3

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Wrap the corn tortillas in a damp paper towel and microwave for about 30 seconds. This makes them more pliable and prevents cracking or breaking when folding. If you don’t have a microwave you could warm each tortilla in a frying pan without oil for 20 seconds before filling it. 

To fill the tacos, spread some of the chipotle pumpkin and black bean mix onto each of the tacos leaving 0.5cm of space around the edge. Divide the mozzarella between them all, then fold them over in half. Add a drizzle of oil to your frying pan and place over a medium heat. Once hot, fry the tacos for around 2 minutes on each side, or until golden and crispy. You may need to cook them in batches.

STEP 4

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Make your guacamole while the tacos cook. Pit the avocado and finely chop the coriander. Place the avocado into a small bowl and mash it up with a fork. Add half of the coriander, the remaining half of lime juice and season well with salt. You could also add a drizzle of extra virgin olive oil.

STEP 5

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To serve up, divide the tacos between serving bowls, serve the guacamole and pickles alongside and garnish with the remaining coriander. We recommend scooping a little guac and pickles onto the tacos as you eat them. Enjoy!