Chipotle Chilli Taco

What you need

Corn tortillas

For dried beans

250g dried pinto beans

1 large red onion, two whole garlic cloves, peeled, 2 bay leaves

For tinned beans

2 x 400g tins of pinto beans in water

Water, chicken or vegetable stock

For the chilli

1 red onion, chopped

2 cloves garlic, chopped

1 400g tin of pulped tomatoes

1 tsp cumin powder

1 tbs dried oregano

2 bay leaves

2 chipotles en adobo

Optional taco accompaniments – amounts to suit

Chopped lettuce

Chopped tomatoes – or pico de gallo (chopped tomatoes, onion, chilli, coriander)

Sliced avocado

Grated or crumbled cheese (mild cheddar, Wensleydale, hard mozzarella, feta)

Crema – Greek yoghurt, sour cream, or crème fraiche or a mix, with a little lime juice and seasoned with salt and pepper.

Chopped red or green chillies

Chopped coriander

Limes

Chilli sauces of choice…