Black Bean Smash Tacos

Add the porcini mushrooms to a jar or bowl and pour over the hot water. Give it a shake, cover and set aside to soak.

For the mango pico de gallo, combine the onion, tomatoes, chilli, mango, lime juice and a pinch of salt in a bowl. Mix well and set aside.

For the coriander sauce, add the avocado flesh, most of the coriander (reserving some for topping), lime juice, garlic, water and a pinch of salt to a jar. Blend until mostly smooth using an immersion blender, or use a regular blender if you don't have one. Set aside.

For the tacos, pat the black beans dry with a clean tea towel to remove as much moisture as possible. Add to a food processor along with the onion, garlic, chipotle paste, cinnamon, sun-dried tomatoes, breadcrumbs, a pinch of salt and the porcini mushrooms, including all the soaking water.

Pulse until the beans have broken down and the mixture holds together well when pressed in your hands.

Spoon roughly a ninth of the mixture onto each tortilla and spread out evenly, pressing down firmly so it sticks. Repeat with as many tortillas as will fit in your pan.

Heat a splash of oil in a frying pan over a medium heat. If your pan is large enough, you can cook 2-3 tacos at once. Once the oil is hot, carefully place the taco mixture side down into the pan and cook for 3 minutes, pressing down with a spatula as it cooks to help it crisp up and bond to the tortilla.

Flip and cook for 10-15 seconds on the other side, then remove from the pan. Repeat with the remaining tacos.

To serve, top the tacos with the mango pico de gallo and the reserved chopped coriander. Spoon over the coriander sauce or serve alongside for dunking.