Mexican Style Sweet Potato and Butter Bean Chilli

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

In the meantime, halve and peel the onion and chop into small pieces. 

Heat a drizzle of oil in a large frying pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Meanwhile, drain and rinse the butter beans in a sieve.

Stir the Mexican style spice mix, vegetable stock paste, passata, butterbeans, sugar and water for the sauce (see pantry for both amounts) into the onion. Reduce the heat to medium and simmer, 6-8 mins.

While the chilli simmers, cut each tortilla into 8 triangles (use scissors if easier, see ingredients for tortilla quantity).

Place on a large baking tray in a single layer and drizzle with oil. TIP: Use two baking trays if necessary. Season with salt and pepper.

Bake on the top shelf of the oven until lightly golden brown and crisp, 4-6 mins. TIP: Keep an eye on them to make sure they colour evenly.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

When the chilli has finished simmering, remove from the heat, add the roasted sweet potato and butter (see pantry for amount) and stir well.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.