• 600 g (1 lb 5 oz) potatoes, peeled and diced small
• 2 tablespoons rapeseed or vegetable oil
• 1½ teaspoons smoked sweet paprika
• 160 g (5¾ oz) non-dairy cream cheese
• finely grated zest and juice of 1 lime
• sea salt flakes
• freshly ground black pepper
• 3 tablespoons olive oil
• 2 garlic cloves, finely sliced
• 1 red chilli, seeded and finely sliced, or 1 chipotle in adobo, drained and finely sliced
• 4 tablespoons chopped coriander (cilantro) leaves and stalks, plus extra to serve
• 2 x 400 g (14 oz) tinned black beans or kidney beans, drained, liquid reserved
• 4 flour tortillas, to serve
• 2 ripe tomatoes, chopped small
• chilli sauce, to serve (optional)

Heat the oven to 220°C (425°F/Gas 7). Toss the potatoes in the oil, sprinkle with the paprika and spread out in a single layer in a baking tray. Roast for 20 minutes, or until cooked and golden.

Meanwhile, combine the cream cheese with the lime zest and half the lime juice. Season with salt and pepper and chill until needed.

Heat the olive oil in a large frying pan and add the garlic, chilli or chipotle and the coriander. Stir-fry for a minute or so over a medium heat until aromatic and starting to colour. Add the beans, stir, and season with salt and pepper. Cook, stirring often, for about 5 minutes or until the beans soften. Stir in a splash of water and mash with the back of a wooden spoon or potato masher. Keep mashing and adding liquid to achieve the desired consistency – some people like the beans creamy while others prefer some texture. Add the remaining lime juice and taste for seasoning as beans often need lots of salt.

To serve, spoon some of the potatoes and beans into the centre of a tortilla. Add some of the tomatoes, a spoonful of the cream cheese mixture, some coriander and chilli sauce (if using). Fold in the sides, roll up and repeat. Eat immediately.