Cheesy Bean Chilli (V)

1.Before you begin, get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg.

2.Boil half a kettle. Drain and rinse your beans.

3.Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat. Trim, then chop your spring onion(s) roughly.

4.Once hot, add your roasted garlic paste, ground smoked paprika, and ground cumin to the pan and cook for 30 seconds.

5.Add the drained beans, chopped tomatoes, chipotle paste, vegetable stock mix, boiled water, and the juice of half your lime(s). Bring to the boil over a high heat and cook for 3 minutes.

6.Meanwhile, add your seeded tortillas to a plate. Put the plate in the microwave for 20 seconds or until the tortillas are warmed through. Grate your cheddar cheese. Chop your coriander finely, including the stalks. Cut the remaining lime into 1 wedge per person.

7.Once done, mash some of the beans lightly with a masher (or fork) and give everything a good mix up until combined and thickened – this is your bean chilli.

8.Garnish the bean chilli with the chopped coriander, grated cheese, chopped spring onion, and a lime wedge. Dollop over your natural yoghurt and serve the warmed tortillas to the side. Enjoy!