WHERE’S THE MEAT?

If you want to beef up your beans, add 350 grams beef mince, 150 grams sliced bacon or 200 grams chopped chorizo when adding the chipotle sauce, and use a fork to break it up as it browns, then continue with the recipe as written. For a chickeny option, add 300 grams chopped skinless chicken thighs once the sauce has simmered for 20 minutes.

WORK IT YOUR WAY

Fill taco shells with the warm beans and top with sliced avocado, shredded cheese, sour cream and a chopped tomato salsa.

Divide between ovenproof baking dishes and break in an egg or two. Top with cheese and bake at 180°C until set and golden.

Split open baked potatoes, sweet potatoes or small eggplants and fill with warm beans. Top with a dollop of yoghurt, coriander and dukkah (see page 18 to make your own).

Top nacho chips with the beans, add grated cheese and a sprinkle of chilli flakes and bake at 180°C until hot and melty.

Split warm pita breads and fill with lots of salad and beans. Add sliced chillies, yoghurt and mint.

Spoon over hot cooked rice and top with sliced spring onions and red chilli, a dollop of sour cream and toasted sesame seeds.