• Place the kidney beans, 100g walnuts, cumin and sriracha in a food processor and blitz to give a coarse paste, season.
• Spread the kidney bean mix over the tortillas, sprinkle with the cheese and fold each in half.
• Heat a little oil in a large frying pan and fry, 2 at a time, for 1-2 minutes until golden, flip over and cook for a further 1 minute until golden and set aside. Repeat with the remaining tacos.
• Mix all the avocado ingredients together in a food processor until smooth, adding 50ml water, season and transfer to a dipping bowl.
• Heat the hot honey and remaining 25g walnuts in the frying pan and warm through.
• Cut the tacos into wedges and serve with the salsa, scattered with the hot honey walnuts and extra coriander.

Cooks tip

• Try using kidney beans in spicy sauce or swap for black beans.