This spicy dinner is great for sharing with friends and it’s so quick to prepare! Whip it up at the last minute and have it on the table in 30 minutes. Most of the ingredients are ‘store cupboard essentials’ so it’s perfect even for unexpected guests.

Crispy triangles of tortilla covered in spicy chorizo and bean chilli topped with grated cheese, spring onions and natural yogurt, a real crowd pleaser.

Serves 4.

Low – fat cooking spray

1 large red onion, chopped

¼ tsp lazy chilli, optional if you like it spicy

225g chorizo, skin removed and chopped

1tsp ground cinnamon

400g kidney beans, drained and rinsed

400g chopped tomatoes

4 white or corn tortillas, cut into triangles

100g low – fat natural yogurt

50g low – fat cheddar cheese, grated

Bunch of spring onions, cleaned and chopped

Salt and black pepper

Method

Preheat the oven to 180c, gas 4, 350f

Cut the tortillas into triangles, place onto 2 baking sheets and bake for 5 – 8 minutes until golden brown, be very careful as this will burn very easily if you do not keep an eye on them. Cool on a wire rack.

Heat a large – lidded saucepan on a medium heat, spray with low – calorie cooking spray and cook the chopped red onion for 5 minutes until soft, add the chopped chorizo and cook for a further 5 minutes.

Add the lazy chilli, if using, ground cinnamon, kidney beans, chopped tomatoes, salt, and pepper and cook for 20 minutes on a medium heat.

Place a few of the tortilla triangles in the bottom of 4 bowls and layer with the chilli mixture, sprinkle the tops with grated cheese and spring onions and serve with the natural yogurt on the side.