Get making!

First heat the oil in a large non-stick pan and cook the onion and garlic for 10 minutes to soften.

Add the paprika, Cajun and chilli flakes and cook for a few minutes longer to coat, then stir in the other vegetables. Continue cooking for 5 minutes.

Throw in the beans, passata, herbs and seasoning and simmer for 10-15 minutes until the veggies have softened and the sauce has thickened.

Preheat the oven to 180 degrees C. Arrange the taco shells in an ovenproof dish (stacked tightly so they stay upright) and bake for a few minutes to crispen.

Remove from the oven and spoon in some of the filling in each. Scatter over the grated Sheese and return to the oven for 4-5 minutes until the Sheese has melted.

Sprinkle over the spring onions and chillies, then dish up!