Black bean & sweetcorn chilli soup

• Black beans2 × 400g tins
• Frozen sweetcorn200g
• Brown onions150g
• Mixed peppers1
• Chopped tomatoes1 × 400g tin
• Ground cuminstore cupboard1 tsp (5g)
• Mild chilli powderstore cupboard½ tsp (2.5g)
• Stock cubes1 cube
• Mature cheddar60g
• Plain tortilla wraps2

Plus salt and pepper. About £3.18 for the amounts used.

Method

1. 1

   Fry 1 chopped onion and 1 chopped pepper in a little oil for 5 minutes. Add 1 tsp cumin and ½ tsp chilli powder for 1 minute.

2. 2

   Add 2 drained tins black beans, 1 tin chopped tomatoes and 1 stock cube dissolved in 800ml boiling water. Simmer for 10 minutes.

3. 3

   Blend about half the soup to thicken, then add 200g frozen sweetcorn and simmer for 3 minutes. Season.

4. 4

   Cut 2 wraps into strips and toast in a dry pan until crisp. Serve the soup topped with the strips and 60g grated cheddar.