1tbsp oil

1 small onion, thinly sliced or diced

2 cloves garlic, minced

½ yellow pepper

½ tsp chilli powder (I used hot)

½ tsp smoked paprika

½ tsp cayenne pepper

Salt

Black pepper

400g tin chopped tomatoes

435g tin refried beans

3 mini tortillas

Spray oil

You choice of toppings, to serve: grated cheese, chopped fresh coriander, sour cream, guacamole, chopped spring onions, etc.

Heat the oil in a large saucepan, and cook the onion, garlic and pepper quite slowly over a medium-low heat for about 5 minutes, until soft. Add the spices and seasonings, and cook for a further 1-2 minutes, stirring regularly, until fragrant.
Add the tins of tomatoes and refried beans, and mix well. Cook over a low heat for several more minutes, until it has all come together and the soup has reached your desired consistency (if you'd like it to be thinner, just add a dash of water). Make sure you stir fairly regularly to stop the beans from sticking to the pan.
If making the baked tortilla chips, cut the tortillas into triangles, and lay out in a single layer on a lightly greased baking sheet. Spray lightly with oil, and bake for around 10 minutes at 190°C (Gas Mark 5 / 375°F) - keep an eye on them to make sure they don't burn.
When the soup and tortilla chips are ready, serve the soup with your preferred toppings, with the tortilla chips at the side.