Remove the steaks and butter from your fridge to allow them to come up to room temperature.

Cut the tomato into 1cm chunks.

Zest and halve the lime. 

Drain and rinse the black beans in a sieve. Put half the black beans in a bowl and mash with a fork or masher until broken up.

In a small bowl, combine the sugar and olive oil for the salsa (see pantry for both amounts) with a good squeeze of lime juice and a pinch of lime zest.

Add the tomato chunks, season with salt and pepper and toss to coat. Set aside for later.

Heat a drizzle of oil in a medium saucepan on medium-high heat.

Once hot, add the chorizo and fry until crispy, 4-5 mins. 

Add the garlic, tomato puree and half the chipotle. Stir-fry for 30 secs.

Stir in the sugar and water for the beans (see pantry for both amounts), chicken stock paste and black beans (whole and crushed). Bring to the boil, then reduce the heat to medium and simmer until the sauce has thickened, 6-8 mins.

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat.

For the last min, add the butter, honey and remaining chipotle paste to the steaks and turn to coat until glazed. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: The steak is safe to eat when browned on the outside.

While the steaks rest and everything else is ready, pop a small saucepan on medium heat.

Add the cheese sauce and water (see pantry for amount). Simmer until thickened and heated through, 1-2 mins.

When everything's ready, share the steaks and tortilla chips between your plates.

Top the tortilla chips with the refried beans, spoon over the cheese sauce and sprinkle over the tomato salsa. Dollop on the smashed avocado.

Spoon over any remaining chipotle honey butter sauce from the pan over the steaks and serve with any remaining lime cut into wedges for squeezing over to finish.