1. 2 tbsp olive oil
2. 1 chopped onion
3. 2 chopped peppers
4. 3 crushed garlic cloves
5. 2 tsp ground cumin
6. 1 tsp garlic granules
7. 1 tsp chilli powder
8. 2 tbsp tomato purée
9. 1l veg stock
10. 400g can chopped tomatoes
11. 2 tbsp cornmeal or polenta
12. 2 tbsp chopped pickled jalapeños
13. 2 x 400g cans black beans
14. jalapeño brine
15. 4 small corn tortillas
16. chopped coriander, avocado, crumbled feta and pumpkin seeds, to serve, if you like

Direction

STEP 1 Heat the olive oil in a deep pan over a medium heat. Add the onion, peppers (any colour you like) and garlic cloves with a big pinch of salt. Cook for 10 mins, until starting to soften, then add the ground cumin, garlic granules and chilli powder along with the tomato purée. Cook for 5 mins, until the purée has caramelised.

STEP 2 Pour in the veg stock, chopped tomatoes, cornmeal or polenta, chopped pickled jalapeños and black beans, along with the liquid. Add a splash of jalapeño brine and bring to a simmer. Cook for 45 mins, until thickened and reduced. Season, then scatter in the corn tortillas, cut into small strips. (Use flour tortillas if that’s what you have.) Rest for 5 mins before serving. Serve with chopped coriander, avocado, crumbled feta and pumpkin seeds, if you like.