The finished recipe. Smoky Black Bean Chilli with Corn TortillasIngredients 1 to 6. 400 g Black beans, tinned and drained (Drained weight.). 200 g Red kidney beans, tinned and drained (Drained weight.). 120 g Onion. 150 g Red pepper. 400 g Chopped tomatoes, tinned. 2 tsp (12 g) Chipotle pasteIngredients 7 to 12. A teaspoon Ground cumin. 3 cloves, about 9 g Garlic. 8 g Rapeseed oil. 4 small, about 120 g Corn tortilla. A good squeeze Lime juice. To taste SaltStep 1. Fry the onion and pepper in the oil over a medium heat for ten minutes until soft, then add the garlic, cumin and chipotle paste and cook for a minute until it smells toasted.Step 2. Add the tomatoes and both tins of beans, drained and rinsed, with half a tin of water. Bring to a simmer and cook uncovered for twenty-five minutes, stirring occasionally, until a spoon dragged through it leaves a trail.Step 3. Season with salt and a good squeeze of lime. It should taste sharp as well as smoky.Step 4. Warm the tortillas one at a time in a dry pan for thirty seconds a side and serve two per bowl.
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