Rehydrate the soya crumble

• Cover the seasoned soya crumble mix with hot water and let it soak until softened.
• Drain off any excess liquid.

Cook the filling

• Heat the olive oil in a frying pan and sauté the mushrooms until golden.
• Add the rehydrated soya crumble, black beans and salsa.
• Stir and cook until hot and thickened.

Make the fresh topping

• Blend the cilantro, jalapeño, tomato and lime juice in the blender into a quick ceviche-style mix.
• Season to taste.

Toast the tortillas

• Toast the corn tortillas in a dry pan until pliable and lightly charred.

Assemble and serve

• Spoon the soya and bean filling into the warm tortillas.
• Top with the fresh cilantro and tomato mix.