• 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.
• Drain and rinse the black beans in a sieve.
• Place a large pan over medium-high heat (without oil). 
• Once hot, fry the chorizo and bell pepper until starting to brown, 4-5 mins.

NOTE: Adding chicken? Add to the hot pan along with the chorizo and bell pepper and fry until browned, 6-8 mins.

• Add the black beans and Mexican spice mix with a drizzle of oil, if required.
• Fry for 1 min then add the passata, ½ tsp sugar (per 2P) and ½ tsp salt (per 2P). Simmer for 2-3 mins. 
• Remove from the heat. Stir through the chipotle paste. Add a splash of water, if required.
• Season to taste with salt, pepper and sugar.

• Meanwhile, cut the tomato into 1cm cubes. 
• Halve, peel and chop the shallot into small pieces.
• Toss the tomato and shallot together in a bowl.
• Season to taste with salt and pepper.
• Pop the tortillas into the oven to warm, 1-2 mins.

• Serve the beans and tomato salsa separately.
• Divide the tortillas between plates and top your own at the table.
• Sprinkle with a generous helping of cheese. 
• Drizzle over the creme fraiche and BBQ sauce.