Olive oil

1 white onion

1 red or green chilli

Large garlic clove

1 tsp cumin

1 tsp paprika

¾ tablespoon of dried oregano

½ teaspoon of chipotle paste (or to taste)

Good squeeze of tomato purée

½ 570g jar black beans

xx panko breadcrumbs

xx flour

Seasoning

1. Top and tail and peel the onion and then finely dice.
2. Finely chop the chilli, removing the seeds if you prefer a milder heat.
3. Peel and finely grate or crush the garlic.
4. Heat a good drizzle of olive oil in a saucepan and sauté the onion and chilli over a low heat until the onions are translucent.
5. Add the dry spices and garlic and stir to combine.  Let it cook through for a few minutes, being careful not to let the garlic burn.
6. Add a good squeeze of tomato puree, the oregano and the chipotle paste.
7. Spoon in half a jar of black beans, being careful not to add any of the cooking liquid as you want a dry mixture. 
8. Season then mix well.
9. Cook on a very low heat until warmed through, adding a splash more water if needed,  to prevent the beans sticking to the bottom of the pan.
10.