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. Zest and halve the lime.

Use a knife to cut a spooky face out of each tortilla, then place them onto a large baking tray and rub with a little oil. Season with salt, then set aside.

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, red wine 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 golden and crispy, 4-6 mins.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop out the flesh into a medium bowl. Add a squeeze of lime juice, drizzle of oil and a pinch of salt and pepper, then mash with a fork.

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 ghoulish black bean chilli between your bowls, then drizzle over the avocado 'goo'.

Serve with the devious dippers for scooping.

Sprinkle over a pinch of lime zest to finish.

Enjoy!