Smoky black bean chilli

Serves 4 Prep 5 mins Cook 10 mins n n n

1 batch mince base

1-2 tsp chipotle paste

400g black beans or kidney

beans, drained small bunch coriander,

chopped

4 (or more) tortilla bowls (we used Old El Paso Stand ’n Stuff)

1 avocado, sliced

1 lime, juiced soured cream and grated

cheddar, to serve

1 Put the mince base in a pan. Add 1 tsp chipotle paste and bring to a simmer, then taste and add a little more chipotle paste if needed. Stir in the beans and cook for 5 mins, then mix in the coriander.

2 Turn the oven to a low heat and warm the tortilla bowls, then fill with the chilli and top with the avocado and lime. Serve with soured cream and cheese. PER SERVING 478 kcals, fat 24g, saturates 8g, carbs 28g, sugars 6g, fibre 9g, protein 34g, salt 0.7g