Cheesy Chipotle Chilli Loaded Fries and Mozzarella

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm pieces. 

Drain and rinse the black beans in a sieve. 

Heat a drizzle of oil in a large frying pan on high heat.

Once the oil is hot, add the pepper and fry until just soft, 3-4 mins. Continue to stir while it cooks.

Add the garlic and chipotle and fry for 1 min. 

Stir through the chopped tomatoes, vegetable stock paste, black beans, water and sugar for the sauce (see pantry for both amounts) and simmer until thickened, 4-5 mins.

Taste, and season with salt and pepper.

Once the chips have finished in the oven, remove them to the side then turn your oven setting to grill and set at your highest temperature.

Meanwhile, drain the mozzarella and pat it dry with kitchen paper, making sure you squeeze out as much liquid as possible.

Then tear it into pieces.

Spoon your veggie chilli over the fries on the baking tray. Top with the torn mozzarella.

Grill on the top shelf of the oven until golden and bubbling, 4-5 mins.