Cheesy Bean Chilli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

Drain and rinse your kidney beans and black beans

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

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

Add the drained beans, chopped tomatoes, chipotle paste (can't handle the heat? Go easy!), vegetable stock mix, 200ml [260ml] [350ml] boiled water and the juice of half your lime[s]

Bring to the boil over a high heat and cook for 3 min

Meanwhile, add your tortillas to a plate

Put the plate in the microwave for 20 secs 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

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