Cowboy Bean Bowl

Preheat the oven to 180°C/ 160°C(fan)/ gas 4 and boil a kettle

Cut your tortillas in half, add them to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put in the oven for 10-15 min, or until crispy

Meanwhile, crush your garlic with the side of a knife, peel it and chop finely

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat Add the chopped garlic and chopped pepper with a generous pinch of sugar and salt

Cook for 3 min or until starting to soften, then add your tomato paste and chipotle paste (can't handle the heat? Go easy!), cook for 1 min or until fragrant

Drain and rinse your cannellini beans and red kidney beans

Add the drained beans to the pan with 250ml [375ml] [500ml] boiled water and cook for 5 min or until thickened

Grate your cheddar cheese

Trim, then chop your spring onion[s] finely

Mash the beans with a masher (or fork) to break them up slightly and cook for a further 2 min

Season to your taste with salt and pepper

Remove the tortillas from the oven, they should be crisp and slightly coloured