• Preheat the oven to 220°C/200°C fan/gas mark 7.
• Place a large pan over medium-high heat (without oil).
• Once hot, add the pork mince and fry until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Break it up with a spoon as it cooks. Season with salt and pepper.

• Drain and rinse the black beans in a sieve.
• Chop the tomato into 1cm chunks.

• Add the Mexican spice to the pork and fry until fragrant, 1 min.
• Stir in the beans, passata, stock powder, ½ tsp sugar and 75ml water (double both for 4p). 
• Lower the heat to medium and simmer until thickened slightly, 3-4 mins. Stir occasionally to prevent sticking.
• Meanwhile, in a medium bowl, mix 1 tbsp of oil, ½ tsp of sugar, salt and pepper.
• Add the tomatoes and toss to coat.

TIP: Add a splash of water if the sauce becomes too thick.

• Once simmered, remove the pan from the heat and stir in the chipotle paste. Season to taste with salt and pepper.
• Place the naans on a lined baking tray and distribute the pork chilli evenly between them, leaving a 1cm border around the edge as the crust. 
• Sprinkle over the cheese and pop back into the oven.
• Bake until the cheese is melted, 4-6 mins.

• While the naans bake, trim and thinly slice the scallion.
• Toss the sliced scallion together with the tomato.

• Share the warm naans between plates.
• Top with the tomato and scallion.
• Drizzle the mayo and BBQ sauce over the top.