1

Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, combine the paprika, dried oregano, garlic salt and a pinch of cayenne pepper, then season with freshly ground black pepper.

2

Mist the wraps with cooking spray on one side, then scatter over half the spice mix. Turn the wraps over, mist with more spray and scatter over the remaining spice mix. Using kitchen scissors, cut each wrap into crisp-size triangles. Arrange the triangles in a single layer on nonstick baking sheets and bake for 6-8 minutes until crisp and golden.

3

Put the soffrito mix, chopped tomatoes, chilli powder, lime juice, cumin seeds and veg stock cube in a large pan with 400ml water.

4

Cover and bring to the boil, then reduce the heat and simmer for 5 minutes. Add sweetcorn, black beans, jalapeño slices and chopped coriander. Simmer for a further 2 minutes to heat through, then serve with the tortilla chips.