Place a large saucepan over a medium heat. Once the pan is warm, add some oil, and pop in the chopped onion, garlic and red pepper. Cook the veg until soft, not burnt, for around 5-6 minutes.

Add the smoked paprika and cumin and stir, and then pour in the chopped tomatoes and simmer for about 3-4 minutes.

Rinse the beans, and then add into the pan along with the tomato puree, vegetable stock cubes, chipotle paste, dark brown sugar and stir. Cook for around 20 minutes, and season. (If it gets a bit thick, add a little cold water to let it down).

To make the salsa, cut the tomatoes into quarters, removing the centre. Finely dice the skin of the tomatoes and place into a bowl. Chop the inside of the tomatoes, and add to the bowl.

Add the diced red onion, season with salt and pepper and a little sugar, squeeze the lime juice and pour in the apple cider vinegar. Mix and add the chopped coriander, and set aside until needed.

To make the sour cream, in a bowl pour in the double cream and add a pinch of salt and the lemon juice. Gently whisk together until just thickened.

To fry the tortillas, cut the wraps into strips, and either gently fry at 160C until golden OR drizzle with oil, season with salt and pepper, and roast in the oven at 170C for around 8 minutes, until golden.

Add a couple of spoons of the cooked chilli to a serving bowl, top with the sour cream, tomato salsa, a little more coriander, and the crispy tortillas. Garnish with freshly grated cheddar and sliced chilli as optional extras.