Spicy Mushroom & Refried Bean Tostadas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and dice half your red onion[s]

Finely slice the remaining red onion

Peel and finely chop (or grate) your garlic

Cut your lime[s] in half

Boil half a kettle

Add the sliced onion to a bowl with your red wine vinegar and a pinch of salt and sugar and set aside to pickle – this is your quick-pickled onion

Chop your white cup mushrooms into quarters

Drain and rinse your black beans

Heat a medium sized pot with a lid over a medium-high heat with a drizzle of vegetable oil

Once hot, add the diced onion and half the chopped garlic (save the rest for later!) and cook for 3-4 min or until beginning to soften

Once beginning to soften, add your ground smoked paprika, drained black beans, soy sauce and 150ml [225ml] [300ml] boiled water and cook, covered, for 10 min or until the beans are very soft

Brush your tortillas with a little olive oil on each side and season with a pinch of salt and pepper

Add the tortillas to a baking tray and place a second baking tray on top to weigh them down slightly

Put the stacked baking trays in the oven in the oven for 12-15 min or until the tortillas are golden and crisp – these are crispy tortillas

Heat a medium, wide-based pan (preferably non-stick) with a drizzle vegetable oil over a high heat

Once hot, add the chopped mushrooms and cook for 4-5 min or until beginning to soften

Once softened, add your chipotle paste (can't handle the heat? Go easy!) and a pinch of salt and pepper and cook for a further 5-6 min or until tender – these are you smoky mushrooms

Meanwhile, chop your coriander finely, including the stalks

Cut your avocado[s] in half lengthways, around the stone[s]

Remove the stone[s] using a spoon, then scoop out the avocado flesh and dice roughly

Add the diced avocado to a bowl with half the chopped coriander (save the rest for garnish!), the juice of half the lime[s] (you'll use the rest later!) and a pinch of salt and pepper and give everything a good mix up – this is your avocado salsa

Once the black beans have softened, season with a pinch of salt and pepper and mash them to a coarse paste – these are your refried beans

Combine the remaining chopped garlic and your natural yoghurt in a bowl – this is your garlic yoghurt

Cut the remaining lime into 1 wedge per person