Ancho chilli chicken & black beans

Heat the oil in a large sauté pan over a high heat. Season the chicken, then fry for 4-5 minutes until golden on all sides. Use a slotted spoon to transfer to a plate; set aside. Reduce the heat to medium-high, add the peppers and onion to the pan and cook for 6-8 minutes until softened.

Return the chicken to the pan, then stir in the ancho chilli paste and cook for a further 2 minutes, stirring. Tip in the tomatoes and beans, stir well, then bring to the boil. Reduce the heat and simmer for 10-15 minutes or until the sauce has thickened and the chicken is cooked through, no pink meat remains and the juices run clear. Meanwhile, preheat the grill to medium-high.

Transfer the mixture to an ovenproof dish (about 2-litre capacity). Scatter over the cheese, then put under the grill for a few minutes until the cheese is melted and golden. Warm the tortillas according to pack instructions, then pile the chicken and beans onto them with a dollop of guacamole. Top with a spoonful of soured cream, if liked.