• Red cabbage, shredded to serve or any crunchy veg to serve
Method:
To make the black beans, place a frying pan over a medium heat and add a tablespoon of olive oil. Fry the onions and 2 cloves of crushed garlic for 3 minutes until soft. Add the black beans, oregano, chipotle paste, season with salt and pepper, and mix to combine. Add half a tin of water and let it simmer down for 10 minutes. Now take a potato masher and mash them up. If you like, leave some beans whole.
Put the crème fraiche into a bowl and add the zest and juice of a lime, salt and pepper and a crushed clove of garlic. Take the coriander and keep a bit aside for garnish. Finely chop it and add to the bowl. Mix to combine and taste for seasoning.
Set all the bowls up at this stage so we are ready to sit and eat once the tacos are warm and the halloumi is cooked.
Heat up another frying pan, pop the tortillas onto the pan and let them go crispy on one side. Keep them on a plate as you heat the rest up and pop a clean tea towel over to keep warm.
When everything else is ready, we cook the halloumi. Slice it up and pat dry, ideally in half cm size slices. Add some oil to the pan and place over a medium to high heat. Fry the haloumi until brown and crispy and serve right away!
