Turn a tin of black beans into a family meal with spicy mayo, soft tortillas and cubes of golden halloumi.
Preheat the oven to 160C fan/350F.
Drain and rinse the black beans. Remove 1/3 to a bowl and mash with a potato masher or fork until well-broken down. Squash and peel the garlic clove then either mince finely or use a garlic press. Now zest the lime and cut in half.
Slice the halloumi into 2 cm cubes, or thereabouts.
Heat a teaspoon of the oil in a saucepan over a low-medium heat. Add the garlic and sauté for one minute, then add the tomato puree and stir, chased by the water and the mashed and whole beans. Mix well and heat through for three minutes, until thickened. Stir in half of the chipotle puree or powder. Give it a taste and see if you want to add salt or more chipotle.
Heat the remaining oil in a large skillet over a medium heat. Add the halloumi cubes to the hot oil and fry until lightly golden on the bottom, flipping and continuing until it is quite golden - about six minutes. I use small tongs, but you could use a small silicone spatula. Turn off the heat.
Now make the mayos. Scrape half of the mayo into a small bowl and stir in the remaining chipotle. In another bowl, add the rest of the mayo and all fo the lime zest. Go ahead and chop the lettuce now too.
Grab a piece of foil and loosely wrap the tortillas. Pop in the oven for four minutes.
To assemble, lay the tortillas on a serving board or platter, then spread a little of the chipotle may on each tortilla. Follow this with a little lettuce and a squeeze of lime, a spoon of the beans, halloumi cubes and a few dollops of the lime mayo. Eat immediately with plenty of napkins!