Heat your oven to 180°C/Fan 160°C/Gas 4. Peel and finely chop the onion. Put a medium pan on a medium heat and add 1 tbsp oil. Add the onion and season with a pinch of salt. Cook, stirring often, for 5 mins, till the onion starts to look glossy.

While the onion cooks, halve the red pepper and scoop out the white seeds and pith. Finely chop the pepper. Stir it into the onion and cook for a further 3 mins, till the veg start to soften.

While the veg cook, peel and grate or crush the garlic. Halve the jalapeño chilli and scoop out the seeds and white pith. Finely chop half the chilli, or all of it (jalapeño chillies are HOT, so for a milder flavour just use half the chilli and definitely discard the seeds and pith, as this is where a lot of the heat resides. You may want to wear gloves to keep your hands chilli-free too).

Stir the garlic and chilli into the veg with 2 tsp Cajun seasoning. Drain and rinse the black beans, then tip them in. Pour in the passata. Pop on a lid, turn up the heat and bring to the boil. Once the chilli is boiling, turn the heat down and simmer for 12-15 mins, stirring occasionally, till the chilli has thickened a little.

While the chilli simmers, roughly chop the tortillas into triangles or strips. Arrange them on a baking tray and slide into the oven for 5-6 mins till the tortillas are just starting to brown and crisp up. Take out of the oven and divide between a couple of warm plates.

While the chilli simmers and tortillas bake, coarsely grate the cheddar. Pick the coriander leaves off their sprigs.

Taste the chilli and add a pinch more salt if you think it needs it. Spoon the chilli into bowls. Top with handfuls of the grated cheese and the coriander leaves. Serve with the tortilla chips on the side for scooping.