Prepare the veg^ Peel and finely chop the red onion. Halve the red and green peppers, scoop out the seeds and white pith, then roughly chop the peppers. Trim the green top off the aubergine, then chop the aubergine into small chunks.

Start the chilli^ Place a large pan on a medium-high heat. Add 2 tbsp oil and the aubergine. Season with a pinch of salt and fry, stirring often, for 8 mins till the aubergine is golden brown all over.

Add the red onion and peppers to the aubergine with 4 tbsp cold water and a pinch of salt. Fry, stirring often, for 5 mins till the veg start to soften and look glossy. Add ½ -1 tbsp Cajun seasoning to the pan (it’s spicy, so use more or less depending on how hot you want the chilli to be). Cook and stir for 1 min.

Tip the black beans into the pan, along with the liquid from their tin. Pour in the chopped tomatoes. Give everything a good stir, then bring to the boil. Pop a lid on the pan and turn the heat down and simmer for 10 mins. Stir occasionally, till the chilli has thickened slightly. If it seems to be drying out too much, turn the heat down even more if you can and add a splash of water. Assemble and bake the nachos

Assemble the nachos^ While the chilli is simmering, preheat your oven to 200°C/Fan 180°C/Gas 6. Coarsely grate the cheddar. Arrange the tortilla chips in a large ovenproof dish.

When the chilli has thickened a little and the veg are tender, taste the sauce and add a pinch of salt if you think it needs it. Spoon the chilli over the tortilla chips to cover them, and scatter them over the cheese. Slide the dish into the oven and bake 10-15 mins till the cheddar is melted and golden.

While the nachos bake, roughly chop the coriander. When the cheese has melted, take the dish out of the oven. Dollop over the crème fraîche and scatter over the coriander. Serve straight away.