Preheat your oven to 220°C/200°C fan/gas mark 7.

Halve the bell pepper and discard the core and seeds. Slice into thin strips. Halve, peel and thinly slice the red onion.

Drain and rinse the black beans in a sieve. Grate the cheese.

Cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil.

Set aside to bake later. 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sliced pepper and onion. Fry until just soft, 4-5 mins. Continue to stir while it cooks.

Once the veg has softened, add the chopped tomatoes, black beans, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

While your chilli simmers, bake the tortillas on the middle shelf of your oven until lightly golden brown and crisp, 5-7 mins. TIP: Keep an eye on them to make sure they colour evenly.

Once thickened, stir the chipotle paste (add less if you'd prefer things milder) and butter (see pantry for amount) through the chilli until melted. Remove from the heat.

Share your black bean chilli between your bowls, then dollop over the soured cream. Sprinkle with the cheese to finish.

Serve with your tortilla dippers alongside. 

Enjoy!